Ingredients
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4 Eggs
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5 Cherry Tomatoes
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A small handful Spinach
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1 Spring Onion
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5 Button Mushrooms
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A splash Soy Sauce
Directions
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!
Steps
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1
Done
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Whisk the eggs in a bowl or jug. |
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2
Done
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Very finely chop the veg - as small as you can. Add to the eggs. Add a splash of soy sauce. |
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3
Done
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Heat a little oil in a frying pan. |
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4
Done
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Add 1/2 a ladle of the omelette mix to the pan once hot, pouring it in a vertical line. |
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5
Done
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Whilst it is still uncooked, quickly move the egg mixture into a rectangular shape (rather than a circle) using a spatula. |
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6
Done
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Carefully flip one end of the omelette onto itself, sealing by pressing down gently with the spatula. Imagine you are ironing a hem! |
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7
Done
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Slowly roll the omelette, pressing down gently each time you roll. You should have a little block of egg. |
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8
Done
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Flip over to cook the other side of the omelette and press gently with the spatula. |
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9
Done
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Cook for another minute until the whole thing is golden brown. Repeat steps 4-9 until you have used all the mixture. |
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10
Done
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Slice and serve! |
