Rule The Kitchen With This Easy Pinoy-Style Rolled Omelet Recipe
See those rolled scrambled eggs served in breakfast menus everywhere? Well, here’s a little fun fact: the omelette roulee or rolled omelet was introduced by culinary icon Julia Child in her book Mastering The Art of French Cooking. According to Child, the rolled omelette only takes a minute or less to prepare.
Heads up, folks! We’re about to show how to make a Pinoy-style rolled omelet that will unleash your inner Julia Child and fill up everyone’s appetite.
Rolled Omelet With Smoked Fish And Arugula
Ingredients
1-420 g Sarangani Bay Smoked
Deboned Bangus
1/4 cup corn oil
1 medium onion, sliced
1 cup cottage cheese, drained well
6 whole eggs, slightly beaten
1/4 cup flour
1/2 cup milk
1 tsp salt
1/4 tsp pepper
1 cup baby arugula
1 cup chopped tomatoes
6 pcs crusty rolls
Procedure
In a clean bowl, beat together milk and flour. Add eggs, salt and pepper. Set aside.
In a pan sauté in 2 tablespoons of cooking oil and sauté onions. Add smoked fish. Remove from heat.
Pour a small amount of cooking oil in a large 10 in non-stick fry pan, ladle about half of the egg mixture. Cook over low heat.
When slightly set, top with smoked fish and cottage cheese. Cook again for 2 minutes until fully set.
Remove from pan, when cool enough to handle, top with arugula on one end. Roll.
Cut into 2 inch rounds. Place in serving platter. Top with chopped tomatoes and extra arugula. Serve with bread.
Makes 12 pcs.
