Made by carefully rolling several thin layers of cooked egg into a rectangular omelet, Japanese omelette is a staple of a traditional Japanese breakfast. Known as Tamagoyaki, it has a soft, delicate texture and is perfect to served as side dish for dinner.
Japanese Omelette (Tamagoyaki)
TIME: 15 min
SERVING: 2 People
- 5 count Egg
- 1 cup Ham
- 0.3 cup Scallion
- 1 tsp Olive Oil
- 1 pinch Salt to taste
- 1 pinch Black Pepper to taste
Crack eggs into a mixing bowl, and add scallion, minced ham, salt and pepper. Whisk it well. Set aside.
Heat a non-stick skillet and coat it with the olive oil.
Add a portion of the mixture to the skillet, spread egg mixture until halfway done. Fold it to the bottom of the pan and add the remaining of the egg mixture. repeat the above process. then roll it up all the way and remove the pan from the heat.
Place onto a plate. Enjoy.