Cheesy Rolled Omelet with Melty Mozzarella
How to Make a Delicious Mozzarella Cheese Rolled Omelet That Stretches Perfectly
Discover the secret to making a mouthwatering rolled omelet filled with gooey, melted mozzarella cheese that pulls with every bite! This recipe elevates the classic rolled omelet into a visually stunning and incredibly satisfying dish. Perfect for breakfast, a delightful lunchbox addition, or even a quick snack.
Ingredients
- 6 large eggs
- 1 cup shredded mozzarella cheese
- A small handful of chopped chives (about 20g)
- A small amount of finely diced carrot (about 20g)
- 4 pinches of salt
- Cooking oil, as needed
Cooking Instructions
Step 1
First, prepare the chives and carrots which will add color and fragrance to your omelet. Wash them thoroughly. Finely chop the chives into about 1cm pieces and dice the peeled carrot very finely. (Tip: If the vegetables are cut too large, it might be difficult to roll the omelet neatly.) In a large bowl, crack the 6 fresh eggs. Add the prepared chives, carrots, and the salt (4 pinches for balanced flavor). Whisk everything together gently with chopsticks or a whisk until the yolks and whites are well combined and the vegetables are evenly distributed throughout the egg mixture. Avoid over-whisking, as this can create too many bubbles.
Step 2
This step is your creative playground! Feel free to add other ingredients to your liking. For instance, finely chopped ham, corn kernels, or diced onions can add extra texture and flavor. However, today, we’ll keep it simple with just vegetables to let the cheese shine. The key is to chop any added ingredients small enough so they don’t interfere with the rolling process.
Step 3
Now, let’s start shaping the omelet. Heat a non-stick frying pan over medium-low heat. Add a moderate amount of cooking oil and swirl it to coat the entire surface of the pan. (Tip: Too much oil can make the omelet greasy, so be mindful of the quantity!) Once the pan is adequately heated, carefully pour about 1/3 of the egg mixture into the center of the pan using a ladle. It’s crucial to maintain a low heat to prevent the egg from burning before it cooks.
Step 4
As the poured egg mixture spreads thinly and the edges begin to set, it will form a protective layer. At this point, sprinkle half (1/2 cup) of the shredded mozzarella cheese evenly over the cooked egg. (Tip: Avoid placing cheese too close to the edges, as it might spill out when rolling. Concentrate it towards the center!) Using chopsticks or a spatula, gently start rolling the egg from one end, enclosing the cheese as you go. Roll gently without applying too much pressure to maintain a beautiful shape.
Step 5
Once you’ve rolled about halfway, gently pull the rolled portion towards the front of the pan. This creates empty space in the back for the next addition of egg mixture. Pour another 1/3 of the egg mixture into the cleared space. Ensure the heat is still low so the new egg mixture doesn’t cook too quickly. It will start to set from the bottom where it touches the pan.
Step 6
As the newly poured egg mixture cooks and forms a thin film, it’s time to add the second layer of cheese! Sprinkle the remaining 1/2 cup of mozzarella cheese over the partially cooked egg. Then, using the same rolling technique, gently roll the omelet again, encasing the cheese. By layering and rolling like this, your omelet will gradually become thicker and more appealing.
Step 7
After using all the egg mixture and completing the final roll with the cheese, gently push the omelet to one side of the pan and turn off the heat. The residual heat from the pan is sufficient to cook the inside thoroughly. If you’re concerned about it being undercooked, you can cover the pan with a lid for 1-2 minutes to let it steam. This ensures a perfectly cooked omelet with a golden exterior and a moist interior.
Step 8
The freshly made, warm rolled omelet is delicious as is, but letting it cool on a cutting board for 1-2 minutes will help it firm up, making it much easier to slice. (Tip: Cutting it while too hot can cause the cheese to ooze out and ruin the shape.) Once slightly cooled, use a sharp knife to cut the omelet into your desired serving sizes. You can cut it into thick slices to enjoy plenty of cheese, or into smaller pieces for lunchboxes. Serve your steaming, delicious rolled omelet on a plate and enjoy!
