Why not try something a little different for breakfast? This yummy variation on a Japanese rolled omelette known as Tamagoyaki, which literally means “fried or grilled egg”, creates a meal that’s full of flavor and easy to share!
Japanese Omelette Roll
SERVING: 2 People
TIME: 30 min
- 5 medium Eggs
- ⅓ cup Milk
- ½ tsp Ground Salt
- ¼ tsp Ground Black Pepper
- 3 cups Baby Spinach
- 1 cup Bonito Flakes
- 1 tsp Olive Oil
In a medium bowl, add eggs and whisk thoroughly.
Next, add in milk, salt and black pepper, and whisk until blended well.
Bring a medium pot of water to a boil, then place spinach in the pot.
Boil just long enough to wilt the spinach, then immediately place the spinach in a bowl of cold water, and stir spinach until cool.
Remove the spinach and squeeze it to remove any excess water.
Finely dice the spinach.
Place it in the egg mixture, add bonito flakes, and stir ingredients together.
Heat oil in a medium-sized, non-stick pan.
Add about 2 tablespoons of the egg mixture to the pan, just enough to spread a thin layer over the entire pan.
After the bottom of the egg has set but is still soft on top, start rolling from one side to the other.
Roll until about a quarter of the omelette remains flat, then spoon in 2 more tablespoons of the egg mixture over the flat portion of the cooked egg.
When the egg has set again, roll it the rest of the way to form a log.
Allow egg roll to cook completely, then remove it to a cutting board. Slice into 1 to 2-inch pieces, place on a plate, and sprinkle with a little grated cheese.