Fluffy Tomato Rolled Omelet
A Delicious Tomato Rolled Omelet Recipe the Whole Family Will Love
This rolled omelet is made by adding sweet and tangy tomatoes inside a perfectly cooked, fluffy egg roll. It’s visually appealing and incredibly tasty, making it ideal for breakfast or a delightful side dish for kids!
Main Ingredients- 2 fresh eggs
- 1/6 ripe tomato (about 1/4 cup), finely diced
Seasoning & Garnish- 1/4 tsp salt
- 2 Tbsp ketchup
- 1/4 tsp salt
- 2 Tbsp ketchup
Cooking Instructions
Step 1
First, crack 2 fresh eggs into a bowl. Use a whisk to gently break the egg yolks and beat them until the whites and yolks are well combined and the mixture is smooth. You don’t need to whisk vigorously; just ensure it’s well blended.
Step 2
Add 1/4 tsp of fine salt to the beaten eggs. This not only seasons the omelet but also helps to eliminate any eggy smell, creating a more balanced flavor.
Step 3
Wash the tomato thoroughly under running water. Remove the seeds and dice it into very small pieces. Cutting it as finely as possible will make it easier for everyone, especially children, to enjoy.
Step 4
Heat a non-stick pan over medium heat and add a little olive oil. Use a paper towel to spread the oil thinly and evenly across the entire surface of the pan. This prevents the egg from sticking and ensures a smooth, delicate texture.
Step 5
Once the pan is adequately preheated, pour about one ladleful of the beaten egg mixture into the pan. Tilt the pan to spread the egg thinly into a round shape. Keep the heat on medium-low; high heat can cause the egg to cook too quickly and burn.
Step 6
As the surface of the egg begins to set, gently lift the cooked edge and allow the uncooked egg to flow underneath. Adjust the pan’s position to ensure even cooking. When the edges are set and the center is still slightly soft, evenly scatter the finely diced tomato over one half of the cooked egg. Then, starting from the edge with the tomato, begin to roll the egg up like making a sushi roll.
Step 7
After rolling the egg once, gently lift it to the empty side of the pan. Then, fold the rolled portion again to create a longer roll. Repeat this folding process two more times. This technique will result in a thicker and beautifully layered rolled omelet.
Step 8
Finally, move the long, folded omelet to the edge of the pan and roll the remaining part over to complete the shape. Gently cook the omelet by rolling it around the pan to ensure it’s evenly golden brown on all sides. Once cooked, let the rolled omelet cool slightly on a cutting board before slicing; this helps it maintain its shape and prevents it from falling apart.
Step 9
Transfer the well-rolled omelet to a cutting board and let it cool for a few minutes. Once slightly cooled, slice it into bite-sized pieces, about 1.5 cm thick. The omelet will firm up as it cools, making it much easier to slice cleanly.
Step 10
Arrange the neatly sliced rolled omelet on a plate. Drizzle with about 2 tablespoons of ketchup. The sweet and tangy flavor of the ketchup perfectly complements the soft egg and fresh tomato, making it even more delicious. Enjoy your meal! ♡
