Breakfast
Japanese Rolled Omelette
This Japanese rolled omelette is soft, fluffy, and beautifully layered with fresh green onions folded into every bite. Inspired by tamagoyaki, this easy stovetop egg recipe uses just a handful of ingredients and a simple rolling technique to create an impressive breakfast, brunch, or light meal in minutes.
Ingredients
Instructions
- Crack the eggs into a bowl, add a pinch of salt, and whisk until the yolks and whites are completely combined and the mixture is smooth.
- Heat a non-stick pan over medium-low heat and add the butter. Let it melt and lightly coat the cooking surface without allowing it to brown.
- Pour a thin layer of the egg mixture into the pan and gently spread it across the surface. Sprinkle some of the finely chopped green onion over the egg while it is still soft.
- When the egg is mostly set but still slightly soft on top, use a spatula to gently fold and roll it toward one side of the pan. Keep the heat low enough that the egg stays tender rather than browning.
- Pour another thin layer of egg mixture into the open part of the pan, allowing some of it to reach underneath the existing roll. Add more green onion, let the new layer begin to set, then roll the omelette over it.
- Continue the layering and rolling process until all of the egg mixture is used. Transfer the finished omelette to a plate, sprinkle with black cumin seeds if desired, and serve while warm and tender.