rolled omelette

Yum! 😋 A rolled omelette — also called a Japanese Tamagoyaki (when sweet/savory) or a French-style rolled omelet — is soft, fluffy, and beautifully layered. It looks fancy but is actually simple once you get the hang of it. Perfect for breakfast, bento boxes, or brunch! 🍳✨

Here are two versions — one classic savory rolled omelette, and one Japanese-style tamagoyaki:

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🍳 1. Savory Rolled Omelette (Western Style)

Serves: 1–2

Prep Time: 5 min | Cook Time: 5–7 min

🥣 Ingredients

• 3 large eggs

• 1 tbsp milk or cream (for fluffiness)

• 1 tbsp butter or oil

• Salt and pepper, to taste

• Optional fillings:

  • Finely chopped herbs (parsley, chives, dill)

  • Shredded cheese

  • Diced ham, mushrooms, or spinach

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👩‍🍳 Instructions

1. Whisk eggs:
   Beat eggs with milk, salt, and pepper until smooth.

2. Heat the pan:
   Use a small nonstick skillet. Melt butter over medium-low heat.

3. Cook in layers:

   • Pour a thin layer of egg into the pan — just enough to cover the bottom.

   • When it’s mostly set but still slightly wet on top, start rolling it from one side with a spatula or chopsticks.

   • Push the rolled part to one side of the pan.

   • Add a bit more egg mixture to the empty side, lifting the rolled section slightly so new egg flows underneath.

   • Once that layer is mostly set, roll again.

   • Repeat until all egg is used.

4. Shape & slice:
   Remove from pan and let rest for 1–2 minutes. Slice into rounds or serve whole.

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🍥 2. Japanese Tamagoyaki (Sweet & Savory Rolled Omelette)

🥣 Ingredients

• 3 large eggs

• 1 tbsp sugar

• 1 tsp soy sauce

• 1 tbsp mirin (or a splash of milk if unavailable)

• A pinch of salt

• 1 tsp oil

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Instructions

1. Whisk all ingredients together until smooth and well combined.

2. Heat a small rectangular (or regular round) nonstick pan over low-medium heat. Brush lightly with oil.

3. Pour a thin layer of the egg mixture. When it’s almost set, roll it gently toward one side.

4. Add a bit more oil, pour another thin layer of egg, and roll again once set.

5. Continue until all the egg is used.

6. Let it rest briefly, then slice into 1-inch pieces.

✨ Serve with: Soy sauce, rice, or as a protein side in a bento box.

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💡 Tips

• Keep the heat low so the egg cooks evenly without browning too fast.

• Use chopsticks or a silicone spatula for smooth rolling.

• For a prettier shape, wrap the omelette in a sushi mat (or paper towel) while warm and let it sit for a minute.

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Would you like me to give you a cheese-stuffed rolled omelette version next — with melty gooey centers like a breakfast crepe? 🧀🍳