QUICK JAPANESE OMELETTE Soufflé EGG OMELET in a pan, easy, with just one ingredient, great for both sweet and savory dishes, delicious recipe perfect for lunch or dinner, great as an appetizer.
The Japanese omelette is very delicious, it is an egg omelet, very fluffy, perfect sweet with caramel, nutella, jam, great for breakfast, perfect savory with cheese.
In short, it is ideal for preparing many courses, appetizer, main dish, dessert, in short, it is versatile and is prepared with only eggs, obviously enriched with the ingredient you prefer.
The Japanese omelette, tamagoyaki or tamago is a typical dish of Japanese cuisine meaning big fried egg filled with sugar or soy sauce and spices.
It’s very fluffy because it’s made with whipped egg whites, also light, great if you are on a diet, but even if not, I ate it for dinner and the little one at home who never eats omelets liked it too.
Follow me in the kitchen, today we have Japanese omelette!
LIGHT RECIPES
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Japanese
- Energy 183.92 (Kcal)
- Carbohydrates 0.04 (g) of which sugars 0.04 (g)
- Proteins 14.91 (g)
- Fat 13.78 (g) of which saturated 6.92 (g)of which unsaturated 6.94 (g)
- Fibers 0.00 (g)
- Sodium 164.68 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 eggs
- 1 tbsp butter
Preparation
If you want a sweet soufflé omelet add a tablespoon of sugar, if you want to enrich it as a savory dish you can add parmesan.
Separate the yolks from the whites, beat the yolks in a plate with a fork and set aside.
Whip the egg whites stiff with a pinch of salt in a mixer with electric whisks.
Melt the butter in a large pan about 8-9 inches and brush the entire pan.
Pour in the yolks and cook on low heat until they are almost cooked, that is, if you touch the surface with your finger it should be dry.
Arrange the egg whites well on the yolks to fill the entire pan, cover with a lid and cook for 5 minutes.
Remove from the pan by flipping it onto a plate.
Bon appétit
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