Cheesy Rolled Omelette
Perfect Cheese Rolled Omelette for Kids’ Side Dish!
Introducing a special cheese rolled omelette, made with the rich flavor of Inpocket cheese and the deliciousness of cheddar cheese. The combination of its soft texture and savory cheese is exquisite. It’s perfect as a snack for kids, or as a delightful dish for home parties and a satisfying accompaniment to drinks. Try making this simple yet special dish!
Main Ingredients- 8 large eggs
- 2 slices cheddar cheese
- 2 Inpocket cheese portions (with jerky pieces)
Seasoning & Others- Sunflower oil or cooking oil, a little
- 1/2 teaspoon fine salt
- Sunflower oil or cooking oil, a little
- 1/2 teaspoon fine salt
Cooking Instructions
Step 1
Crack 8 eggs into a bowl. Add 1/2 teaspoon of fine salt. Whisk thoroughly with chopsticks or a whisk until the egg whites and yolks are well combined and there are no lumps. A smooth consistency is key.
Step 2
Prepare the cheese. Have 2 portions of Inpocket cheese (the kind with jerky) and 2 slices of cheddar cheese ready. If you don’t have cheddar cheese, mozzarella cheese or pizza cheese can be substituted for a delicious result.
Step 3
Heat a non-stick pan over low heat. Add 1-2 tablespoons of sunflower oil and spread it evenly across the pan with a paper towel. This helps prevent sticking and ensures a tender omelette. Pour about 1/3 of the beaten egg mixture into the pan. Once the egg is almost cooked through and the surface looks semi-translucent, place the cheddar cheese and Inpocket cheese slices onto the egg. It’s crucial to cook over low heat throughout this process to prevent burning and achieve a soft omelette.
Step 4
Using a spatula or turner, carefully roll the cheese-covered part towards one end of the omelette. Roll it tightly to prevent the melted cheese from oozing out.
Step 5
Move the rolled omelette to one end of the pan. Pour another 1/3 of the beaten egg mixture into the empty space of the pan, making sure it flows under the rolled omelette. Once this layer of egg is partially set, roll the omelette over it, incorporating the new layer. Repeat this process a total of 3 times to create a thick and satisfying rolled omelette.
Step 6
Once the omelette is fully formed, gently turn it over in the pan, cooking all sides until golden brown. This will give it a slightly crisp exterior and a moist interior.
Step 7
Remove the finished omelette from the pan and place it on a cutting board. Let it cool for about 2-3 minutes. Cutting it while it’s too hot can cause it to fall apart or lose its shape, but allowing it to cool slightly will make it firm enough to slice neatly and beautifully. Slice into desired pieces and enjoy!
