Cheesy Rolled Omelet
Crispy and Savory Cheese Rolled Omelet! ^^
Instead of the usual rolled omelet with finely chopped vegetables, I’ve made an upgraded version! This is a more nutritious and luxurious cheese rolled omelet. ^^
Ingredients- 3 large eggs
- 1/4 bell pepper
- 1/4 onion
- 2 perilla leaves (깻잎)
- 1 slice processed cheese
Seasoning- 1/3 tsp salt
- 1/3 tsp sugar
- Pinch of black pepper
- 1/3 tsp salt
- 1/3 tsp sugar
- Pinch of black pepper
Cooking Instructions
Step 1
First, finely julienne the bell pepper and onion. Heat a pan with a drizzle of olive oil, sprinkle a pinch of salt over the vegetables, and sauté them lightly until they soften slightly. This process brings out the natural sweetness of the vegetables and improves their texture.
Step 2
In a bowl, crack 3 large eggs. Add about 2 tablespoons of milk to the eggs; this will make the omelet extra tender. Stir in 1/3 teaspoon of salt, 1/3 teaspoon of sugar, and a pinch of black pepper. Whisk everything together until well combined and smooth. For best results, use a whisk to break down the egg whites completely.
Step 3
Heat a non-stick skillet over medium-low heat and add a generous amount of oil. Sesame oil (들기름) is recommended for its rich, nutty flavor, but regular cooking oil works too. Swirl the oil to coat the pan evenly, then pour in all the beaten egg mixture. Spread it out to form a thin layer.
Step 4
Once the egg begins to set around the edges, artfully arrange 2 perilla leaves on one side of the cooked egg layer. Place half a slice of processed cheese on top of the perilla leaves.
Step 5
Next, evenly spread the sautéed vegetables over the cheese and perilla leaves. For an even richer, cheesier experience, you can sprinkle some shredded mozzarella cheese (pizza cheese) on top as well.
Step 6
When the omelet is about halfway cooked, carefully begin to roll it from the side where you placed the perilla leaves and cheese. Roll it snugly to create a compact cylinder. Using chopsticks or a spatula can help with this rolling process.
Step 7
Continue to cook the rolled omelet, turning it occasionally to ensure it’s golden brown and cooked through on all sides. Once done, remove the omelet from the pan and let it cool completely. It’s crucial to let it cool before slicing, as cutting it while hot will cause it to fall apart. Slice into bite-sized pieces once cooled for a neat presentation.
