Soft Cheesy Rolled Omelet: Perfect for Kids’ Meals and Snacks!
Soft Cheesy Rolled Omelet: Perfect for Kids’ Meals and Snacks!
Easy Cheesy Rolled Omelet Recipe: ‘Pyeonstaurant’ Lee Chan-won Style, Ideal for Solo Cooking!
Discover a recipe for a wonderfully soft cheesy rolled omelet, packed with colorful vegetables and savory cheese. It melts in your mouth, making it an excellent side dish for children and a fantastic accompaniment to drinks. This popular dish is perfect for any occasion, not just special days.
Ingredients- 4 fresh eggs
- 25g carrot
- 40g onion
- 30g green onion
- 1/2 tsp salt
Cooking Instructions
Step 1
Crack 4 eggs into a clean bowl. Carefully remove the chalazae (the white, stringy bits) to ensure a smoother texture. Add 1/2 teaspoon of salt. Whisk gently until the egg whites and yolks are well combined and the mixture is a uniform pale yellow, being careful not to create too many bubbles.
Step 2
Peel the onion and finely dice it. Small, uniform pieces will integrate better into the omelet. Finely minced onion adds a subtle sweetness to the egg.
Step 3
Wash and peel the carrot, then dice it very finely, similar to the onion. The vibrant color of the carrot will make the omelet more appealing, while also adding a hint of sweetness and a pleasant crunch.
Step 4
Finely chop the green onion. You can use both the white and green parts. Like the other vegetables, finely chopped green onion blends well into the egg mixture. Cut one slice of cheddar cheese in half; this will be used for layering. (You can also use whole slices or cubed cheese if preferred.)
Step 5
Add the finely diced onion, carrot, and green onion to the bowl with the whisked eggs. Stir well to ensure the vegetables are evenly distributed throughout the egg mixture. This ensures that every bite of the rolled omelet is flavorful and balanced.
Step 6
Heat a non-stick pan over low heat and add a moderate amount of cooking oil. Pour about one-third of the egg mixture into the pan, spreading it thinly. Once the egg begins to set slightly, place half a slice of cheddar cheese in the center. The cheese will melt beautifully into the omelet.
Step 7
When the bottom half of the egg layer is cooked and the edges start to firm up, carefully roll it over using a spatula. Push the rolled portion to one side of the pan. Pour another third of the egg mixture into the empty space, allowing some to flow underneath the rolled part to help it adhere. Cook slowly over low heat, rolling the omelet periodically to maintain a neat shape.
Step 8
Once the newly added egg layer is about half cooked, roll the omelet again. Push it to the side and pour the remaining egg mixture into the pan. Place another half slice of cheddar cheese in the center. Controlling the heat is crucial for a perfect cheesy omelet; high heat can burn the outside while leaving the inside undercooked.
Step 9
Pour in any remaining egg mixture and cook until completely set. Shape the omelet by rolling it as you would a sushi roll, flipping it occasionally until it’s golden brown on all sides. When the omelet is fully cooked through and has a beautiful golden exterior, your cheesy rolled omelet is ready.
Step 10
Carefully transfer the hot, cheesy rolled omelet to a cutting board or plate. Let it cool slightly before slicing it into bite-sized pieces. You’ll see the wonderfully melted cheese oozing out. This dish is sure to impress at any meal!
