Rolled Omelets with Green Onions

My mother taught me this recipe.To make a thick rolled omelet with just one egg, refer to.Adjust the sugar amount to suit your tastes. You can also optionally add a little soy sauce. Recipe by Yuuyuu0221

If I had to take one ingredient to a deserted island, it would definitely be eggs. Not only do I love them, but they are also versatile and nutritious. Thinking of new ways to prepare eggs and not wanting to waste some green onions I had from another dish, I came up with this omelette for breakfast.

I often make this dish so I decided to make a recipe.Change the length of spinach and number of flips depending on a frying pan size.The first egg must be rolled on a cutting board. Even if the roll gets loose, you can push crab sticks or sausages in there, so do not worry. Recipe by Minami7

I decided to make this for my kids' bento today. It's colorful and my kids love it.

It's a quick solution to lunch, dinner or as a side dish. The rolling takes some getting used to but it is easy if you use a good non-stick pan. The inside is a little on the soft side while the outside is cooked through. You can actually utilize whatever vegetable you have left in the fridge. For me, I had carrots and that was it. Try not to put too much in it, though; makes turning/rolling a REAL CHALLENGE. Apart from that, butter up and roll!

I used to make this a lot 20 years ago. When I used to live overseas, Japanese people who visited us used to love this. This is an omelette full of memories.If you put in too much green onion, the omelette won't form properly. Recipe by Menayo

I've adapted an omelette my mother used to make for me to suit modern tastes. My mother used to make a usuyaki tamago (very thin omelette) and wrap ground meat and onion in it.I recommend using lean ground meat. I usually use Australian lean ground beef.If you stock some extra sautéed ground meat and onion you can make this omelette any time, so I've given amounts for making 1 omelette and for stocking some. For 1 omelette - amounts for stocking extras listed in ( ). Recipe by Cha-miru

When I first started posting recipes for Cookpad, I remember making a dish with courgette and sweetcorn, but I've since deleted it.I always thought the combination of the two ingredients worked well, so when I found there was none on the web using these two with eggs, I posted this recipe again.Mayonnaise enhances the flavour of these eggs, so try it if you want!Take care to spread out the courgettes and sweetcorn evenly for a neat finish.In summer, use fresh sweetcorn instead to bring out the taste of the season.Adding cheese will give it a Western twist. Recipe by Jikana

I often hear busy people complaining that they want to be able to eat a proper meal in the morning but don't have time, so I came up with this recipe. This omelet can be made quickly with ingredients already on hand and is full of volume. The rich aroma of the 100% pure sesame oil will increase your appetite!Make sure to drain the liquid from the can of tuna. If you leave too much tuna in it, the omelet won't wrap up very easily. Heat the frying pan well before pouring in the egg. If you cook the egg too much it will harden, so be careful! It's best to combine the onion and tuna in a bowl beforehand. Recipe by Kadoya-seiyu

This is a simple recipe from a yakitori restaurant. If you have leftover green onions and eggs, you can make this dish easily. The special sweet and savory sauce gives a slightly charred flavor, and the fluffy eggs with crunchy green onions are irresistibly delicious. It's perfect as a snack with drinks when you add some shichimi or mustard!

These tamagoyaki rolled omelets are not so sweet and are for my husband.Once you put the vegetables in the omelets, it gets hard to cook through. After rolling them, leave for 1 ~ 2 minutes over low heat to cook a little more.It's easier to cut nicely when completely cooled. Recipe by Donpintan

I wanted to come up with an easy-to-make recipe that would take advantage of sweet onions that are in season in the spring, that could be a good drinking appetizer or go well with rice.I used a 20 cm diameter cast iron frying pan. Please adjust the cooking time depending on the size and type of the frying pan you're using.I recommend using sweet spring onions if they are in season.You can use sake instead of white wine, and vegetable oil instead of olive oil. For 2 to 4 servings. Recipe by caramel-cookie

I wondered it might be delicious to add leftover kamaboko fish cakes to rolled omelettes.Make sure not to add too much of the fillings or you won't be able to roll them up well.Just remember to adjust the amount of seasonings when preparing it with just one egg (although it will still be enough to work with). Recipe by Yuukarikoara

When I made the usual tamagoyaki into a tube, it made my daughter happy.Not over-cooking the tamagoyaki will make it turn out looking more delicious . The point is to roll it up while it is still hot.Roll it up tightly, and chill well to make it a nice shape. For 2 large eggs' worth. Recipe by Donpintan

This was my husband's idea.If you make it with only 1 egg, make sure to adjust the amount of seasoning and fillings.Do not add too much of the filling, or you will not be able to roll up with omelet as well. It's better to roll it up quickly over medium to high heat. Adjust the amount of sugar as you like. Recipe by Yuukarikoara

I adapted my mother's recipe to use shiro-dashi soy sauce. You can optionally add a little bit of regular soy sauce to taste.Cook the omelette over medium to low heat. There are two methods of starting a rolled omelette: the first is to have it gathered on one side from the start, while the other is to push the first batch of cooked egg to the edge of the pan. If you want the cross-sections to look pretty, have it rolled it up from the start.Adjust the amount of sugar to taste. Recipe by Yuuyuu0221

The cherry blossoms are in bloom and I wanted to add a touch of spring to my omelette.Line up the ingredients once you've poured the egg in to get an even spread. (Low heat).Turn the egg over with a spatula. Use processed cheese. It is tasty with lumps. For 2 servings. Recipe by yukanosuke

This is one of the most popular, original Japanese cuisines for all ages. It's pretty easy to cook but we need to practice to make it fluffy and tasty. We often add to lunch boxes and popularly eaten at home.

Enjoy this delicious thick rolled omelet!Since you will be able to adjust it somewhat later on, just lightly roll the omelet. In any case, don't cook it too much. If you add 1 tsp of mayonnaise to the ingredients, it will remain moist even after time has passed (this is apparently the trick they use in Japanese restaurants). Recipe by Cooking S Papa

Over 400 people have tried this recipe—thank you so much!!I got some fresh shirasu!Perfect for lunch boxes or as a snack with drinks♪About this recipe:I learned the trick of adding mayonnaise to make it fluffy from my husband!I had a lot of fresh shirasu, so I tried making it for a lunch box, and it was delicious!

This is a great brunch egg dish or even a light dinner with a salad and warm rolls. It's super easy to make and the fillings are endless withossibkilitys!

This is the kind of rolled omelet that releases delicious dashi broth when you cut into it. Using white dashi makes it easy for beginners!The origin of this recipeI wanted to create a simple version of the rolled omelet you find in high-end Japanese restaurants, so I used white dashi.

90% of the time I end up breaking the omelette when turning so in the end I make it into scrambled eggs but this time an omelette came out.

Even though it is so easy to make, I never get tired of these basic rolled omelets.The secret to a tall and well formed rolled omelet is to scramble the eggs for the first and second layers.Granulated sugar produces an elegant flavour that is not too cloying!Sweet omelets scorch easily, so make sure to oil the pan before adding in each layer of egg. Also be careful of how much heat you are using, and adjust it as necessary. Recipe by Taamu mama

I learned this recipe from my mother-in-law.It's perfect for something to eat with drinks, to pack in your lunch, or have for dinner.It's important to take time when cooking each side. If you cook it over high heat, it'll burn the surface and leave the inside uncooked, making it hard to flip over. Recipe by Monkichip

Easy to prepare and deliciously good for breakfast! :hungry :excited :-)

This is how we make tamagoyaki I've gotten used to cooking with shiro-dashi.Make sure not to burn the eggs after you add sugar. Recipe by Donpintan

The combination of dried green nori flakes and salmon flakes is good for rolled omelette.The saltiness of salmon flakes is different from each product, so if you use less salty salmon flakes, add just 1 pinch of salt (or adjust as you like). If you use 2 eggs, adjust the amount of sugar as well. Recipe by Yuukarikoara