Nutritious Vegetable Rolled Omelet with a Hearty Filling
Introducing a Veggie-Packed Rolled Omelet That Even Picky Eaters Will Love!
Experience the delightful texture of this rolled omelet – incredibly soft inside with a satisfyingly firm exterior! It’s packed with finely chopped vegetables and ham, making it a fantastic breakfast side dish, especially for children who are reluctant to eat their greens. Highly recommended!
Ingredients- 4 fresh eggs
- 1/6 small onion
- 1/6 small carrot
- 3 cm piece of ham
- 3 cm piece of green onion (scallion)
- 2 perilla leaves
Seasoning- 1 pinch of salt
- 1/2 Tbsp cooking wine (mirin or sake)
- 1 tsp vegetable oil
- 1 pinch of salt
- 1/2 Tbsp cooking wine (mirin or sake)
- 1 tsp vegetable oil
Cooking Instructions
Step 1
First, separate the egg whites and yolks into different bowls. Carefully remove the chalaza (the white stringy part) from the egg whites for a smoother texture. In the bowl with the egg whites, add 1 pinch of salt and 1/2 Tbsp of cooking wine. Whisk gently until just combined, avoiding excessive foaming.
Step 2
Next, prepare the fillings that will add texture and flavor. Finely dice the 1/6 onion, 1/6 carrot, 3 cm piece of ham, and 3 cm piece of green onion. For children, it’s best to mince these ingredients very finely so they are well incorporated and not too noticeable. Also, finely chop the 2 perilla leaves for added aroma.
Step 3
Now, let’s start cooking the omelet. Gently heat a non-stick pan over low heat. It’s important not to have the pan too hot, as this can cause the egg to burn quickly. Once the pan is warm, pour in a portion of the seasoned egg whites. Add the finely diced vegetables and ham to the egg white mixture and gently stir to distribute them evenly. Then, carefully pour this mixture into the warm pan, spreading it into a thin layer.
Step 4
As the edges of the egg white mixture begin to set, use a spatula or chopsticks to gently fold the omelet in half or carefully roll it up from one side towards the center. Start by making a small roll and gradually increase its size as you continue to roll. If any uncooked egg mixture flows out, tilt the pan to allow it to flow underneath and cook.
Step 5
Once you’ve rolled up the egg white part, gently push it to one side of the pan. In the cleared space, pour in the seasoned egg yolks (remember, you can add a tiny pinch of salt here too if desired). Before the egg yolks set completely, carefully place the already rolled white part onto the yolk mixture. Then, continue to roll the omelet, encasing the white part within the yolk mixture as it cooks. This creates a beautiful layered effect with distinct flavors.
Step 6
Once the rolled omelet is fully cooked, let it cool slightly before slicing it into bite-sized pieces. Arrange them attractively on a plate. Your delicious and nutritious vegetable rolled omelet is ready to be enjoyed!
