Thursday, June 9, 2011
rolled egg omelette
Here's another comfort food for me: rolled egge omelette. I have no idea if any other Koreans grew up with this dish but I sure did. Finely diced carrots, scallions, onions, and cheddar cheese rolled into a sleeping bag of egg is oh so delicious. Love the melted cheese that oozes out of the eggy goodness. Sorry, I forgot to take pictures while it was cooking...blasted, what a rookie mistake.
Rolled Egg Omelette
2 eggs beaten
1 small carrot, finely diced
1/4 small onion, finely diced
1 stalk of scallion, finely diced
(you could add any kind of veggies actually, but dice it finely so it'll roll well)
shredded or thin slices of cheddar cheese, optional
salt and pepper to taste
1. Combine everything in a bowl except the cheese. Heat a non-stick skillet over medium heat.
2. Pour a small amount of the egg mixture into the skillet (imagine a crepe) and let it set on the edges but still be a little undone in the center. Using a spatula roll the thin egg omelette into itself, like you're were rolling a sleeping bag. Keep in the skillet.
3. Pour another thin layer of the egg mixture making sure it is touching the long edge of the previously rolled egg. We're connecting the new egg and the old egg so when we roll it again it'll all be like one long piece that was rolled. Once the edges of the newly pour egg is set and the middle is still a little undone place the cheese inside the middle leaving plenty of room around the edges otherwise the cheese will just ooze out of the omelette. Begin rolling again in the same fashion as before. Repeat process until there is no more egg mixture.
4. Place rolled omelette on a cutting board and let it cool for 3 min. Cut into 1" slices and serve!