Ham and Cheese Egg Roll
These sunny looking ham and cheese egg rolls only require three main ingredients – egg, ham and cheese. They taste as great as they are fun to look at. They are often served in a bento box, but can also be eaten on its own as a low-carb meal paired with miso soup and/or a simple vegetable side dish.
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There is no need to season the egg mixture as the ham and cheese are salty on their own. If you are on a low-carb diet, you can use low-carb friendly cheese or try out my other tamagoyaki recipe with carrots, shallots and spring onions.
Ham & Cheese Egg Roll (Step-by-Step Photos)
Half each square cheese slice. Pair each cheese slice with a same size ham. You need three pairs for this recipe.
Lightly whisk eggs and add chopped spring onions. Season with some black pepper. Set aside.
Heat up and grease tamagoyaki pan with oil. Pour just enough egg mixture to make a thin egg sheet to cover the pan.When the egg is semi-set, place a ham and cheese pair on one end of the egg sheet.
Repeat until all the egg mixture is used up.
Roll the omelette again.
Tug in any loose ends and gently press the completed egg roll with the spatula to give it a firm rectangular shape.
Love egg rolls? Don’t forget to check out my other tamagoyaki recipe.