Rolled Omelette

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Rolled Omelette

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Ingredients

4 Eggs
5 Cherry Tomatoes
A small handful Spinach
1 Spring Onion
5 Button Mushrooms
A splash Soy Sauce
  • 15 mins
  • Medium

Ingredients

Directions

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These Japanese style omelettes are more ‘block- like’ than a European omelette, which I think makes them easier for babies to pick up.
I have included very finely chopped vegetables in this recipe, but you can make plain or cheese omelettes in this style if you prefer. It takes a bit of practice but I promise they are so satisfying to make!

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Steps

1
Done

Whisk the eggs in a bowl or jug.

2
Done

Very finely chop the veg - as small as you can. Add to the eggs. Add a splash of soy sauce.

3
Done

Heat a little oil in a frying pan.

4
Done

Add 1/2 a ladle of the omelette mix to the pan once hot, pouring it in a vertical line.

5
Done

Whilst it is still uncooked, quickly move the egg mixture into a rectangular shape (rather than a circle) using a spatula.

6
Done

Carefully flip one end of the omelette onto itself, sealing by pressing down gently with the spatula. Imagine you are ironing a hem!

7
Done

Slowly roll the omelette, pressing down gently each time you roll. You should have a little block of egg.

8
Done

Flip over to cook the other side of the omelette and press gently with the spatula.

9
Done

Cook for another minute until the whole thing is golden brown. Repeat steps 4-9 until you have used all the mixture.

10
Done

Slice and serve!

Jo Weston

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Thai Vegetable Curry
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Cheesy Spinach Crisps
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Thai Vegetable Curry
next
Cheesy Spinach Crisps

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