Omelette Bake


  • 90mls Puregg Liquid egg whites
  • 1 cup milk
  • Finely grated carrots
  • Finely chopped onions
  • Chopped mushrooms
  • Grated cheese
  • Salt
  • Pepper


  1. Beat the eggs.
  2. Add milk.
  3. Add a pinch of salt.
  4. Stir the contents and remove the chalazae by using a sieve.
  5. Add finely chopped vegetables.
  6. Add pepper.
  7. Stir the contents.
  8. Heat a non-stick frying pan, preferably 10 inches in diameter. Grease it with vegetable oil before you heat it.
  9. Pour in half of the egg mixture and cook it over low heat until half done.
  10. Roll the omelette halfway to the middle.
  11. You may apply more oil to the pan each time you have to roll up.
  12. Pour in ¼thof the egg mixture on empty side of the pan merging with the half-rolled omelette.
  13. Keep it half-cooked.
  14. Roll the omelette again furthermore to the centre of the pan.
  15. Repeat the process by pouring in rest of the egg mixture leaving it half cooked.
  16. Roll up the omelette.
  17. Tip it on to a board and let it cool to be cutting into rolls.