Melted Cheese Rolled Omelet
Perfect Cheese Rolled Omelet for Kids & Beer Nights!
This recipe is for a delicious cheese rolled omelet, perfect as a side dish for kids or a delightful beer snack for your husband on a Friday night. The combination of soft eggs, savory ham, and gooey cheese makes it irresistible. Enjoy a wonderful and satisfying meal, not just for special occasions!
Main Ingredients- 4 fresh eggs
- 3 strips of kimbap cheese (adjust to your preference)
- 2 sheets of perilla leaves
- 2 slices of processed ham
- A little cooking oil (for greasing the pan)
Seasoning- A pinch of salt (for seasoning the eggs)
- A pinch of salt (for seasoning the eggs)
Cooking Instructions
Step 1
First, crack the 4 fresh eggs into a bowl. Add a pinch of salt and whisk them thoroughly with a whisk until well combined and slightly frothy. Avoid over-whisking; a gentle, consistent motion is best.
Step 2
Heat a non-stick pan over medium-low heat and lightly grease it with cooking oil. Ensure the pan isn’t too hot. Pour about two-thirds of the beaten egg mixture into the pan, spreading it thinly. Avoid pouring all the egg at once; dividing it makes for a prettier roll. As the egg starts to set, carefully place the slices of ham on top.
Step 3
Next, arrange the perilla leaves (washed and dried) over the ham, followed by the kimbap cheese strips. Be mindful not to place too much cheese near the edges, as it will melt and spread.
Step 4
Now, carefully start rolling the omelet from one side. Roll it tightly. Once rolled, gently push it to one side of the pan. Pour the remaining one-third of the egg mixture into the empty space, spreading it thinly. This technique of pouring and rolling in stages will create a thicker and more aesthetically pleasing rolled omelet.
Step 5
Continue to cook the omelet, turning it gently to ensure all sides are cooked through and evenly golden brown. Once cooked, carefully transfer the omelet to a kimbap rolling mat (or parchment paper). While it’s still warm, tightly roll it in the mat to shape it into a neat cylinder. This step helps create a firm, rectangular shape. Let it cool for a few minutes to set.
Step 6
Once the shape has set, carefully unroll the omelet from the mat. While it’s still warm but not piping hot, slice it into bite-sized pieces using a sharp knife. Slicing when it’s slightly cooled will result in cleaner cuts. Enjoy your delicious and gooey cheese rolled omelet!
