Fluffy Crab Stick and Ham Rolled Omelet
Perfect for Kids! Colorful Crab Stick and Ham Rolled Omelet
This is a recipe for a thick rolled omelet packed with the savory flavors of ham and rich crab sticks, which kids love. Finely chopped onion and green onion, often disliked by children, are added to boost nutrition and taste. Its soft texture and generous fillings make it perfect for kids’ snacks or bento boxes!
Main Ingredients
- 9-10 Fresh Eggs
- 60g Ham (cubed or sliced)
- 70g Imitation Crab Sticks (e.g., Kracie)
- 1/2 Fresh Onion
- A small amount of Fresh Green Onion
Seasoning & Others
- 1/2 tsp Fine Salt
- Sunflower Oil (recommended) as needed
- 1/2 tsp Fine Salt
- Sunflower Oil (recommended) as needed
Cooking Instructions
Step 1
First, crack 9-10 eggs into a bowl. Add 1/2 teaspoon of fine salt and whisk gently with a whisk until the egg whites and yolks are well combined. Avoid over-whisking.
Step 2
Finely mince the ham (if using cubes, cut into pieces smaller than 1cm; if using slices, cut into pieces smaller than 0.5cm) and the imitation crab sticks. Mincing them finely helps the omelet hold its shape without crumbling.
Step 3
Peel and very finely chop the onion. Wash the green onion thoroughly and finely chop both the white and green parts. Finely chopping the vegetables makes them more palatable for children.
Step 4
Add the minced ham, crab sticks, onion, and green onion from steps 1 and 2 into the whisked eggs. Mix everything thoroughly until well combined. Ensure all ingredients are evenly distributed in the egg mixture.
Step 5
Now it’s time to cook the omelet. Heat a non-stick pan over medium-low heat. Add a generous amount of sunflower oil and use a paper towel to spread a thin, even layer of oil across the entire surface of the pan. This prevents the egg from sticking and ensures easy rolling. Pour about 1/3 of the egg mixture (from step 3) into the pan and spread it thinly.
Step 6
Once the edges of the egg start to cook and the top is almost set (still slightly moist), carefully start rolling the egg from the bottom edge using a spatula. Roll it thinly for the first roll.
Step 7
Move the rolled omelet to one side of the pan. Pour the remaining egg mixture in 2-3 additions, continuing to roll the omelet as you add more egg. This layering technique creates a thick omelet with plenty of filling. Finally, reduce the heat to very low and gently roll the completed omelet on all sides (front, back, and edges) for about 3 minutes. This ensures that the thick omelet cooks through evenly, remaining moist and delicious.
Step 8
Remove the cooked omelet from the pan and place it on a cutting board. Let it cool for a few minutes before slicing. Slicing while it’s too hot can cause it to break apart. Once slightly cooled, slice it to your desired thickness for a neat and attractive rolled omelet.
