See those rolled scrambled eggs served in breakfast menus everywhere? Well, here’s a little fun fact: the omelette roulee or rolled omelet was introduced by culinary icon Julia Child in her book Mastering The Art of French Cooking. According to Child, the rolled omelette only takes a minute or less to prepare.

Heads up, folks! We’re about to show how to make a Pinoy-style rolled omelet that will unleash your inner Julia Child and fill up everyone’s appetite.

Rolled Omelet With Smoked Fish And Arugula

Ingredients

1-420 g Sarangani Bay Smoked

Deboned Bangus

1/4 cup corn oil

1 medium onion, sliced

1 cup cottage cheese, drained well

6 whole eggs, slightly beaten

1/4 cup flour

1/2 cup milk

1 tsp salt

1/4 tsp pepper

1 cup baby arugula

1 cup chopped tomatoes

6 pcs crusty rolls

Procedure

In a clean bowl, beat together milk and flour. Add eggs, salt and pepper. Set aside.

In a pan sauté in 2 tablespoons of cooking oil and sauté onions. Add smoked fish. Remove from heat.

Pour a small amount of cooking oil in a large 10 in non-stick fry pan, ladle about half of the egg mixture. Cook over low heat.

When slightly set, top with smoked fish and cottage cheese. Cook again for 2 minutes until fully set.

Remove from pan, when cool enough to handle, top with arugula on one end. Roll.

Cut into 2 inch rounds. Place in serving platter. Top with chopped tomatoes and extra arugula. Serve with bread.

Makes 12 pcs.