Stretchy Cheese Rolled Omelet
The Ultimate Cheesy Delight: Stretchy Cheese Rolled Omelet That Pulls and Pulls!
Experience the joy of a classic Korean dish with a cheesy twist! This Stretchy Cheese Rolled Omelet is a crowd-pleaser, perfect for breakfast, lunchboxes, or a simple yet satisfying side dish. The gooey, melted cheese inside makes every bite a delightful surprise.
Ingredients for Stretchy Cheese Rolled Omelet- 4 large fresh eggs
- 3 string cheese sticks (approx. 60g)
- 1/2 mini bell pepper (a mix of red, yellow, and green for color)
- Pinch of salt
- Pinch of black pepper
- A little cooking oil (vegetable or olive oil)
Cooking Instructions
Step 1
First, finely mince the mini bell peppers. These will add a lovely pop of color to your omelet. In a mixing bowl, crack the 4 eggs. Add the minced bell peppers, a pinch of salt, and a pinch of pepper. Whisk gently until just combined, being careful not to over-whisk, as this can make the omelet tough when cooked.
Step 2
Next, prepare the star ingredient: the string cheese. Unwrap the string cheese sticks and cut them into 2-3 lengths each, making them easy to roll inside the omelet.
Step 3
Now, let’s start making the omelet. Heat a non-stick frying pan over medium-low heat and lightly coat with cooking oil. Once the pan is warm, pour in about one-third of the egg mixture to create a thin layer. As the egg begins to set, place the prepared string cheese pieces onto the egg layer.
Step 4
Carefully, and without tearing the egg, begin to roll the omelet from one end towards the other, encasing the cheese. Ensure you roll it snugly so the cheese doesn’t ooze out. Gently push the rolled omelet to one side of the pan.
Step 5
Pour another third of the egg mixture into the pan, lifting the already rolled omelet slightly to allow the new egg to flow underneath. Roll the existing omelet onto the new layer of egg. Repeat this process one more time, pouring the remaining egg mixture and rolling, until all the egg is used and you have a thick, multi-layered omelet.
Step 6
Continue to cook the omelet, turning it gently to ensure all sides are golden brown and cooked through. This ensures the cheese inside is melted and the egg is fully cooked without burning.
Step 7
Transfer the cooked cheese omelet to a cutting board and let it cool slightly. This helps the cheese set inside, making it easier to slice without the cheese melting out. Once slightly cooled, slice the omelet into bite-sized pieces, about 1.5 to 2 cm thick.
Step 8
Arrange the sliced cheese omelet on a serving plate. It’s best enjoyed warm when the cheese is wonderfully stretchy, but it’s also delicious at room temperature.
Step 9
▲ The finished dish! When it’s warm, the cheese stretches perfectly, making it a real treat. This cheese omelet is delicious even when cooled. We really enjoyed it! I’ll continue to share more tasty recipes. ▼ You can also watch the recipe video! Please ‘Subscribe’ and ‘Like’^^▼
