Japanese Omelette

Serves 1 – Recipe by Howard Helmer


  • 3 size 6 or 7 Big Paddock eggs
  • ½ cup finely chopped chives or baby spinach leaves
  • ½ cup grated Gruyere cheese
  • 1 teaspoon sugar
  • 1 teaspoon dry white wine
  • Vegetable oil for frying


  1. Mix the chives or spinach and the cheese together in a bowl and set aside.
  2. In another bowl, whisk the eggs, sugar and dry white wine until well blended and pour the mixture into a jug.
  3. Heat a fry pan over a low to medium heat and wipe or spray with a little vegetable oil.
  4. Pour in just enough egg to cover the bottom of the pan (as if for a crepe) and simultaneously tilt and roll the pan so the pan bottom is covered with a paper-thin coating of egg (the egg should set instantly).
  5. Sprinkle about 2 tablespoons of the filling all over the top.
  6. Carefully roll the thin egg pancake from 6 o’clock on the pan upwards to 12 o’clock on the pan using 2 forks or 2 chopsticks.
  7. Now slide the rolled pancake back down to the 6 o’clock position on the pan and Leave in the pan.
  8. Pour in enough egg mixture to cover bottom of the pan and tilt and roll the pan so the pan is covered with a paper-thin coating of egg that attaches itself to the first roll.
  9. Spread with filling as before.
  10. Roll egg mixture upward incorporating the new egg pancake into the existing roll.
  11. Repeat the procedure until there is no more egg mixture.
  12. Slide the roll of egg to the top of the pan and lift the pan handle so the roll falls onto a plate. Slice and serve.