International dishesEgg DishesKoreaabout 20 minutes
A cheese and vegetable rolled omelette earns its keep on the cut face, all those colours with melted cheese running through the middle. The difficult part is rolling it tight so it does not come undone. Beaten egg passed once through a sieve gives a smooth surface, so the roll comes out without holes.
The finer the vegetables are chopped, the tighter the roll holds. Only 2 ladles of egg go in at a time, spread thin and rolled as soon as the surface sets. Each round is about 3 turns before the roll is pushed to the far end of the pan and a new layer of egg is poured in.
This batch weighs about 406g, at roughly 174 calories per 100g.
Method
Wash 15g of green bell pepper, 15g of red bell pepper, 15g of yellow bell pepper, 15g of onion and 15g of leek, then cut them into thin strips and chop them fine so they roll easily.
Crack 5 chicken eggs into a bowl, add 1 teaspoon of seasoning powder, beat them smooth and pass the mixture through a sieve. Tip in the chopped vegetables and stir through.
Set a pan on the stove with 1 tablespoon of cooking oil and wipe the surface even with an oiled paper towel.
Once the oil is hot, ladle in 2 scoops of the egg mixture and spread it across the pan. As soon as the surface dries, lay a slice of cheddar down the middle, flip and roll about 3 turns, then push the roll to the far end of the pan.
Pour another 2 ladles of egg into the empty part of the pan, wait for the surface to set, then roll again. Carry on this way until the mixture and both cheese slices are used up.
Lift the roll out and cut it into bite sized lengths.
Tips
Passing the egg through a sieve before it hits the pan gives a smooth surface and a roll without holes.
The finer the vegetables are chopped, the tighter the roll holds and the less it comes apart.
Wiping the pan with an oiled paper towel keeps the film of oil thin and even.
Low heat and rolling the moment the surface just sets is right, since rolling too early tears the sheet.
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