Spam Half-Moon Omelet
Super Simple Spam Half-Moon Omelet Recipe – A Perfect Brunch Menu Using Up Leftovers
Today’s brunch menu is a Spam half-moon omelet, made by clearing out the refrigerator! It’s wonderfully simple to make and tastes absolutely delightful, bringing happiness with every bite.
Main Ingredients
- 6 fresh eggs
- 200g Spam (one can)
- 1 onion
- 80g green beans (frozen or fresh)
- 100g mozzarella cheese (or cheddar)
- 1 Tbsp unsalted butter
- Ketchup (to taste)
Seasoning
- 1 Tbsp cooking wine (like Mirin, to remove egg smell)
- 1 pinch salt
- 1 Tbsp sugar (for cooking Spam)
- A dash of black pepper
- 1 Tbsp cooking wine (like Mirin, to remove egg smell)
- 1 pinch salt
- 1 Tbsp sugar (for cooking Spam)
- A dash of black pepper
Cooking Instructions
Step 1
Here are all the ingredients you’ll need to create our ‘Spam Half-Moon Omelet’ today. Using up leftover vegetables from your fridge will make this omelet even more flavorful and satisfying!
Step 2
First, let’s prepare the ingredients that will add wonderful flavor to your omelet. Finely dice the onion. Cut the Spam into small, bite-sized pieces (about 0.5cm thick and 1cm long). If using frozen green beans, you can use them as is; if fresh, trim and cut them into 1-2cm lengths. Feel free to add any other leftover vegetables you have on hand, like carrots, mushrooms, or bell peppers, or even other types of ham!
Step 3
In a clean bowl, crack 6 fresh eggs. If you have an egg allergy, you can substitute with another protein source. Add 1 tablespoon of cooking wine (like Mirin), a pinch of salt, and a dash of pepper. Gently whisk with a fork or whisk until the yolks and whites are well combined. (Tip: I got double-yolked eggs this time, so I have 8 yolks! Double-yolked eggs are extra nutritious.)
Step 4
Heat a non-stick pan over medium heat without adding oil. Add the diced Spam and sauté for about 1 minute. Once the Spam starts to release its fat, add 1 tablespoon of sugar and cook for another minute to achieve a delicious sweet and savory flavor. Then, add the diced onion and sauté for 30 seconds until translucent. Finally, add the green beans and cook for another 30 seconds. Sautéing these ingredients beforehand will significantly enhance the omelet’s overall taste.
Step 5
This perfectly sautéed, sweet and savory Spam mixture will become the delicious filling for your half-moon omelet. Now, let’s use this filling to create a wonderfully tender omelet.
Step 6
Wipe the pan clean, or use a separate one, and heat it over low heat. Melt 1 tablespoon of butter, swirling it to coat the entire surface of the pan. Pour half of the whisked egg mixture into the pan, spreading it thinly to form a delicate crepe. When the surface of the egg is still slightly wet, sprinkle half of the mozzarella cheese evenly over the entire egg crepe. Then, carefully place the sautéed Spam and vegetable mixture onto only one half of the egg crepe.
Step 7
The ideal moment to fold the omelet is when the edges of the egg crepe are just set, but the top surface is still moist and slightly undercooked. Folding too late can make it difficult to fold without breaking.
Step 8
Gently fold the omelet in half, creating a half-moon shape, being careful not to let the filling spill out. Turn off the heat and allow the residual heat to cook the inside thoroughly. This method allows you to make two generous half-moon omelets in total!
Step 9
Transfer the finished half-moon omelets to a plate and drizzle generously with ketchup according to your preference. Enjoy this delightful meal immediately while it’s warm for the best texture and flavor. Bon appétit!
