Omelette rolls are simple and delicious. They are an excellent alternative to traditional omelettes. This recipe adds green peppers and onions. Of course, you can add your favorite ingredients. Be careful, however, not to add more than 2 or 3 ingredients or the roll will not set properly and fall apart. You should remember to chop the ingredients very finely, as well - just about to the point where they are minced.
I like old cheddar cheese. You, however, can use just about any type of cheese you wish. If you are a garlic lover, you can add a touch more. On the other hand, you can leave the garlic out. I purchased a special pan at a local department store for about 12 dollars. It is a rectangular pan with a boat shaped bottom. If you have a bit of extra money and come across one, by all means buy it. It will make the world of difference when making the omelette rolls.
To give you a bit of history, this dish actually originated in Asia. It is commonly served in Japan, parts of China, and South Korea. In Korea it is referred to as “Gyeran Mari” or Korea style egg rolls. In Japan, it is called “tamagoyaki” or Japanese style egg rolls. It is usually served as a side dish with dinner. I have coined the term omelette roll for those of us in the Western world.
Your friends and family will love these tasty omelette rolls.
- 4 eggs
- 1/4 cup grated cheddar cheese
- 1/4 cup red or green bell peppers
- 1/4 cup medium onion, finely chopped
- 1/2 tsp garlic powder
- 1/4 tsp dried parsley
- pinch salt
- pepper to taste
- Servings: 2
- Time: 20 Minutes
- Level: Easy
- Cuisine: Asian
- Crack the eggs in a mixing bowl. Add in the bell peppers, onions, garlic, parsley, salt, and pepper. Whisk until everything well combined.
- Preheat a pan over medium low heat. A square pan works best, but a round pan can be used. Using a folded paper towel or brush, spread some cooking oil all over the bottom of the pan. Pour the first quarter of the egg mixture into the pan. Swirl it back and forth, and rock it up and down, until the egg mixture evenly covers the pan. Allow it to cook until it sets. Pick it up off the heat once or twice and swirl and rock the eggs while it is setting. After it has set, using an egg flipper or chop sticks, roll the omelette from one end to the other so it becomes a log shape.
- Pour in the second 1/4 of the mixture. Again, swirl it back and forth, and rock it up and down, so it covers the pan. Add the cheese evenly into the mixture. Swirl and rock it again for 10 or 15 seconds. Once it has set, roll it from the the preexisting log shaped egg to the other end. Repeat this process 2 more times after adding the remaining eggs mixture.
- Remove the omelette roll for the pan. Serve it whole, or cut it into quarters. Serve it with your favorite condiment.