This soft, golden omelet roll layers fluffy egg with melted cheese and juicy tomato, Japanese-style — rolled up slice by slice for a breakfast that looks as good as it tastes. It comes together in minutes, just like the Eggs Benedict on Brioche, and it is every bit as satisfying as the Cottage Cheese and Cheese Flatbread on a busy morning.
Ingredients
- 2 eggs
- 1 tbsp soy sauce
- 1/2 tomato, diced
- 50 g cheese, grated
Instructions
- Whisk the eggs with the soy sauce.
- Heat an oiled skillet, pour in a quarter of the egg mixture, and roll it up as it sets.
- Add cheese as a filling and roll again, then pour in another layer with tomatoes.
- Keep layering and rolling until all the mixture is used.
Tips
- Use a small nonstick skillet and keep the heat on medium-low so the egg sets gently without browning.
- Grate the cheese finely so it melts quickly between the layers.
- For more egg breakfast ideas, see Allrecipes and Serious Eats.
Nutrition (per 100 g): 161 kcal, protein 11 g, fat 11 g, carbs 2 g.
Slice it up and serve warm — it is a quick breakfast that feels a little special. For another egg-filled morning favorite, try the Golden Zucchini Pancakes.