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Japanese Rolled Omelette (Dashi-maki tamago)

Serves 1

Recipe by Howard Helmer

Ingredients:
3 x Grade 6 or 7 eggs
1/2 cup finely chopped chives or baby spinach leaves
1/2 cup grated Gruyere cheese
1 tsp sugar
1 tsp dry white wine

Method:
Mix the chives or spinach and the cheese together in a bowl.
Thoroughly whisk together the eggs, sugar and dry white wine. Pour the mixture into a jug.
Heat a coated fry pan and wipe or spray with a little oil.
Pour in just enough egg to cover the bottom of the pan (as if for a crepe) and simultaneously tilt and roll the pan so the pan bottom is covered with a paper-thin coating of egg (the egg should set instantly). Sprinkle about 2 tablespoons of the filling all over the top.
Looking down into the pan, carefully roll this thin egg pancake from 6 o’clock on the pan upwards to 12 o’clock on the pan using 2 forks or 2 chopsticks. Now slide the rolled pancake back down to the 6 o’clock position on the pan and repeat the procedure.
Pour in just enough egg to cover the bottom of the pan and simultaneously tilt and roll the pan so the pan is covered with a paper-thin coating of egg that attaches itself to the existing roll. Spread with another 2 tablespoon of the filling. Now roll upward again incorporating the new egg pancake into the existing roll. Repeat the procedure again and again until there is no more egg mixture left.
Slide the roll of egg to the top of the pan and lift the pan handle
so the roll falls onto a plate.
Slice and serve.

Nutrition Per Serve Energy (KJ) 2151 Protein 34g Carbohydrate 6g Fat - Total 38g - Saturated 18g Sodium 730mg