Colorful 3-Color Rolled Omelet with Avocado, Tofu, and Spam
Easy & Pretty Rolled Omelet Recipe | 3-Color Rolled Omelet with Seaweed, Avocado, Tofu, and Spam
Today, we’re making a classic rolled omelet (tamagoyaki) extra special! This recipe shows you how to create a vibrant, multi-colored rolled omelet using simple ingredients like seaweed, avocado, tofu, and spam. It’s not only visually appealing but also packed with flavor and texture. While avocados can be a bit tricky to slice due to their soft texture, a simple trick will help you prepare them beautifully. (Note: The soft texture of avocado might not be to everyone’s preference. It’s included for its beautiful color. Crab sticks were omitted due to time constraints.)
Ingredients- 6 eggs
- Tofu (approx. 1/4 block)
- Spam (approx. 1/4 can)
- Avocado (1/2)
Cooking Instructions
Step 1
For a neater and more aesthetically pleasing rolled omelet, try using wooden chopsticks! They help prevent the egg from spreading, making it much easier to roll. Crack 2 eggs into separate bowls at a time. Remove the chalazae (the white, stringy bits) from the eggs. Whisk them gently with a whisk until frothy and add a pinch of salt to eliminate any eggy smell. This method also helps in controlling the egg quantity and ensures you have enough.
Step 2
The secret to a delicious rolled omelet lies in proper pan seasoning and heat control! First, generously coat your pan with cooking oil (olive oil is recommended) and use a paper towel to spread it thinly and evenly across the entire surface. Heating the pan over low heat to create a good coating will prevent the egg from sticking, allowing for a smooth roll. Once the pan is well-coated, increase the heat to medium. When one side of the egg mixture is sufficiently cooked and the edges begin to set, it should easily lift off the pan, making it simple to roll.
Step 3
Now it’s time to add the fillings and start rolling! Prepare your tofu and spam. Pour half of the beaten egg mixture (from 2 eggs) thinly into the pan. Place the prepared tofu and spam pieces lengthwise on top, and then roll the egg mixture over them to form the first layer. If you find rolling difficult as the egg cooks, turn off the heat temporarily and use a spatula to gently reshape the omelet. This helps maintain a firm shape.
Step 4
Let’s prepare the avocado nicely. Cut the avocado in half, remove the pit, and then scoop out the flesh with a spoon. This method helps to keep the avocado pieces intact. Larger scoops work well for adding texture inside the rolled omelet.
Step 5
After shaping the omelet, we’ll wrap it once more with a sheet of seaweed. The seaweed adheres best to a warm omelet. Place half a sheet of seaweed over the rolled omelet and gently roll it to enclose. Wrapping with seaweed while the omelet is still warm ensures it sticks naturally from the residual heat, resulting in a neat and beautiful 3-color rolled omelet.
