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.
See Also:
- Button Mushroom Omelette Recipe
- Pepperoni “Pizza” Omelette Recipe
- Perfect Scrambled Eggs Recipe
- Tamagoyaki (Japanese Egg Rolls) Recipe
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.
Turn over again.
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.
Ham and Cheese Egg Roll Recipe
The cooked rolled omelette tend to break easily when it is hot, so transfer it to a cutting board and let it cool down first before slicing.
Ingredients:
- vegetable or olive oil for greasing pan
Egg Mixture
- 2 large eggs
- 1/2 tbsp chopped spring onions
- freshly cracked black pepper to taste
Ham and Cheese
- 3 slices cheese (each slice is half of a regular square slice cheese; after halving, it measures roughly 4 by 4 cm)
- 3 slices ham (same size as cheese)
Tools
- Rectangular tamagoyaki pan (18 by 13 cm/7.25 by 5.10 in)
- flat spatula or chopsticks for turning the egg roll
- pastry brush for greasing the pan
Directions:
- In a bowl, lightly whisk the eggs and add spring onions. Season with some black pepper. Set aside.
- Arrange each ham slice on top of each cheese slice, making three pairs of ham and cheese.
- Heat the pan, grease it with oil, and 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. Using spatula or chopsticks, turn the egg sheet to cover the ham and cheese. Push the first layer of rolled egg back to the starting point and repeat steps 3-4 for another two more times, or until all the egg is used up.
- Gently press the completed egg roll with a spatula to give it a firm rectangular shape.
- Transfer egg roll to cutting board and when it is cooled, slice the roll to 6 equal pieces.