Omelet Rolls with Vegetables

Do you know why we think these rolls are great? Firstly, their preparation does not take much time, secondly, it leaves room for imagination, and thirdly, they can be served not only for breakfast, but also for lunch and dinner! And they will be in place at any children's party. Success is guaranteed!

Ingredients

• 3 eggs
• 3 tbsp. l. milk
• 2-3 sprigs of dill
• salt to taste
• melted butter
• 3-4 st. l. curd cheese
• 1 medium ripe avocado
• 1 large tomato
• 1 tsp lemon juice
• salt

Directions

1. For the omelet, chop the dill. Beat eggs, salt and milk, add dill. Grease a small non-stick skillet with ghee, place it over medium heat and heat to high.
2. Pour half the egg mixture into the pan, spread evenly by turning the pan in a circular motion, and cook over medium heat until the omelet is firm. Turn gently and fry quickly on the other side, no more than 30 seconds.
3. Transfer the omelet to an oiled cutting board. Fry in the same way and place the second omelet side by side.
4. Peel the avocado, remove the pit, cut the flesh into slices and sprinkle with lemon juice to avoid browning. Cut the tomato into slices and remove the seeds, chop the flesh finely and mix with curd cheese, salt to taste.
5. Spread both omelettes with cheese filling, top with avocado, roll up and cut into small rolls.