Adorable Cube Cheese Rolled Omelet
Adorable Cube Cheese Rolled Omelet
Perfect for Kids! Making Cube Cheese Rolled Omelets
These charming cube-shaped rolled omelets are as delightful to look at as they are to eat! The fantastic combination of savory Spam and creamy cheese will capture both the eyes and taste buds of children. Here’s a simple yet special recipe, perfect for a special occasion or as a lunchbox side dish.
Main Ingredients- 3 large eggs
- 1/2 can Spam (approx. 100g)
- 2-3 slices processed cheese or grilling cheese
- 1/2 sheet of dried seaweed (nori)
Cooking Instructions
Step 1
First, cut the Spam and cheese into uniform cubes of the same thickness and size to match the rolled omelet’s shape. Aim for about 1cm thickness for the Spam, and cut the cheese to a similar size.
Step 2
Briefly blanch the cut Spam in boiling water to remove impurities and excess grease. This step helps to slightly reduce the saltiness, making it blend better with the eggs and cheese.
Step 3
Crack 3 eggs into a bowl. Remove the chalazae (the white, stringy bits) and whisk gently with a fork or whisk until well combined, but avoid creating too much foam. No additional salt is needed as the Spam and cheese provide sufficient flavor.
Step 4
Take half a sheet of dried seaweed (nori). Slightly dampen one edge and carefully wrap the cut Spam and cheese pieces within it. Rolling the Spam and cheese in the nori before adding the egg mixture helps maintain a neat shape during cooking.
Step 5
Heat a non-stick skillet over low heat with a little cooking oil. Pour a thin layer of the beaten egg mixture into the pan and cook until mostly set, like making a thin omelet or crepe. It’s crucial to keep the heat low to prevent burning.
Step 6
Place the Spam and cheese roll, previously wrapped in nori, onto the partially cooked egg layer before it fully sets.
Step 7
Gently roll the egg mixture over the Spam and cheese, similar to making a traditional rolled omelet. Continue cooking over low heat, turning slowly to ensure the egg cooks through evenly without burning or tearing. Low heat is key for a perfect texture.
Step 8
Once the omelet is fully rolled, carefully remove it from the pan and shape it using a bamboo mat or silicone mat while it’s still warm. Let it cool slightly; cutting it while still warm but slightly firm will yield cleaner, prettier cube shapes. Cutting it too soon might cause it to fall apart.
Step 9
After it has cooled enough to hold its shape, slice the rolled omelet into bite-sized cube pieces. You’ll have a visually appealing and delicious Cube Cheese Rolled Omelet! Enjoy it warm or chilled as a fantastic lunchbox addition.
