Rolled Omelette Recipe
Ingredients
2 green onions, finely chopped
4 eggs (preferably at room temperature)
2 tsp (10 mL) Japanese soy sauce
2 tbsp (30 mL) vegetable oil
Directions
€¢ Beat together with a fork the green onions, eggs and soy sauce.
€¢ Pour 1 tablespoon (15 mL) of the oil into an 8-inch (20 cm) microwave-safe pie plate. Microwave 1 minute at HIGH.
€¢ Pour half the egg mixture into the hot plate. Quickly spread mixture into a thin coating covering the bottom of the plate.
€¢ Microwave 1 minute at MEDIUM-HIGH. Halfway through cooking stir.
€¢ Microwave 40 to 60 seconds at MEDIUM.
€¢ Roll up the omelette, slip on to a warm plate. Repeat for the other half of the mixture.
€¢ I sometimes cut 6 cooked and shelled shrimp into thin slices, which I divide evenly over the omelette before rolling.
€¢ Pour 1 tablespoon (15 mL) of the oil into an 8-inch (20 cm) microwave-safe pie plate. Microwave 1 minute at HIGH.
€¢ Pour half the egg mixture into the hot plate. Quickly spread mixture into a thin coating covering the bottom of the plate.
€¢ Microwave 1 minute at MEDIUM-HIGH. Halfway through cooking stir.
€¢ Microwave 40 to 60 seconds at MEDIUM.
€¢ Roll up the omelette, slip on to a warm plate. Repeat for the other half of the mixture.
€¢ I sometimes cut 6 cooked and shelled shrimp into thin slices, which I divide evenly over the omelette before rolling.
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