Omelette Egg Roll
Make your brunch pop! This colorful and zesty omlette egg roll is the perfect addition to any breakfast or brunch menu. The cooking time is approximately 30 minutes and is easy for all levels of culinary enthusiasts.
OMLETTE EGG ROLL
Start to finish: 30 minutes
2 tablespoons milk (whole or lowfat)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 orange pepper (the color is for the effect but any pepper will do), finely chopped
1/4 chopped red pepper (any color will do), finely chopped
1/4 red onion, finely chopped
Colby cheese, shredded
Mix eggs, salt, and pepper. Mix in the green onion, red pepper, and red onion. Add milk lastly to the mixture. Heat a pan at medium high temperature and add oil. A rectangular Tamagoyaki pan is best, but a round pan can work as well.
Pour a thin layer of egg mixture in the pan, tilting to cover the bottom of the pan. After the thin egg has set a little, gently roll into a log. Start to roll when the bottom of the egg has set and there is still liquid on top. If you let the egg cook too much, it will not stick as you roll the log. Now you have a log at one end of the pan. Pour some more egg mixture to again cover the bottom of the pan, with the roll of egg at the end. After the new layer has set, roll the log back onto the the cooked thin egg and roll to the other end of the pan.
Repeat adding egg to the pan and rolling back and forth until the egg is used up, approximately 4-5 times.
Remove from the pan and cool for 3-4 minutes. Roll in a paper towel tightly to keep the shape.
Slice the ends of the log off and then slice the log into 1/2" pieces. You should see a nice spiral pattern in the cross section of the egg.