PURPOSE: To remarkably improve freezing and thawing properties without forming drips more than that required in thawing or providing an excess dry state, by dehydrating a thick rolled omelet to a special degree, freezing and preserving the resultant omelet.

CONSTITUTION: A thick rolled omelet is dehydrated to such an extent that water is not exuded even by pressing with fingers so as to recess the surface a little, preferably obtained by dehydrating about 3wt% water. The dehydrated thick rolled omelet is then frozen and preserved. The above-mentioned dehydration can be carried out by using a semipermeable membrane, e.g. cellophane paper, parchment paper, etc., and a high osmotic pressure substance, e.g. aqueous solution of sucrose, etc.