Colorful ‘Bomb’ Rolled Omelet: A Kid-Friendly Favorite
How to Make Chanhee’s ‘Bomb’ Rolled Omelet from ‘Everyone’s Kitchen’
As the popular social dining show ‘Everyone’s Kitchen’ became a regular series, I was inspired by its warm atmosphere and the way celebrities cook and bond together. Yesterday, actor Kim Hye-yun (who played Woo-ju in ‘Sky Castle’) made a ‘Bomb Rolled Omelet,’ and I was so charmed by its simple preparation and delightful appearance that I decided to make it with my children. This colorful and fun omelet is not only easy to prepare but also incredibly appealing to kids, making it a perfect dish for meals or snacks. Let’s get started on making this special rolled omelet!
Main Ingredients- 5 fresh eggs
- 6 cherry tomatoes
- 2 green chili peppers
- Pinch of salt
- Olive oil, for cooking
- 2 string cheese sticks
Cooking Instructions
Step 1
First, crack 5 fresh eggs into a bowl. Whisk them thoroughly with a fork or a whisk until the yolks and whites are completely combined and smooth. Ensure there are no lumps for a perfectly uniform omelet.
Step 2
Wash the 6 cherry tomatoes, remove their stems, and finely chop them. Cutting them into quarters or sixths works well. It’s best to chop them small so children can eat them easily.
Step 3
Finely mince the 2 green chili peppers after removing the seeds. If you prefer less heat, you can adjust the amount or omit them entirely. For a milder version suitable for children, consider using bell peppers instead of chili peppers.
Step 4
Add the chopped cherry tomatoes and minced green chili peppers to the whisked egg mixture. Season with a pinch of salt to taste. A little black pepper can be added for extra flavor. Stir gently to combine all the ingredients evenly.
Step 5
Peel the 2 string cheese sticks and tear them lengthwise into strips. You can also cut them into smaller pieces with kitchen scissors if preferred.
Step 6
Now, it’s time to make the omelet! Heat a non-stick pan over medium heat and add a thin layer of olive oil. Use a paper towel to spread the oil evenly across the pan’s surface. Pour about two ladlefuls of the egg mixture into the pan, spreading it thinly to create a wide, even layer. Once the egg starts to set around the edges, place the torn string cheese strips neatly along one side of the omelet.
Step 7
Carefully start rolling the omelet from the side with the cheese, similar to making sushi. Roll gently to prevent the cheese from spilling out. It’s easier to get a neat roll if you start when about two-thirds of the egg mixture is cooked.
Step 8
Once rolled, slide the omelet to one side of the pan. Pour another thin layer of egg mixture into the empty space. As this new layer of egg begins to cook, lift the rolled omelet and continue rolling it into the new mixture. Repeat this process, layering and rolling, to build a thick and long omelet. Once it has reached your desired thickness, tilt the pan to help shape it into a round log.
Step 9
Transfer the finished ‘Bomb Rolled Omelet’ to a cutting board and let it cool slightly. Then, slice it into bite-sized pieces, about 1.5 to 2 cm thick. You’ll have a beautiful ‘Bomb Rolled Omelet’ with colorful vegetables and gooey, melted cheese! It’s delicious served warm or enjoyed as a snack once cooled.
