TAMAGOYAKI WITH MUSHROOM AND MOZZARELLA CHEESE

Tamagoyaki with Mushroom and Mozzarella Cheese image

That sweet and delicate tamagoyaki you find in Japanese restaurants is easy to make! This fusion tamagoyaki has melted cheese and savory mushrooms inside.

Provided by JFL

Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes

Time 30m

Yield 2

Number Of Ingredients 8

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Ingredients

2 teaspoons olive oil
6 button mushrooms, sliced very thin
3 eggs
2 ½ tablespoons white sugar
1 pinch salt and ground black pepper to taste
¼ teaspoon red chile powder, or to taste
2 tablespoons vegetable oil, divided
1 ounce mozzarella cheese, sliced very thin

Steps:

Heat olive oil in a large skillet over medium heat. Add mushrooms; cook and stir until mushrooms are browned and release their moisture, about 5 minutes. Remove from heat, drain, and pat dry.
Beat eggs, sugar, salt, pepper, and red chile powder together in a bowl.
Coat the skillet with some vegetable oil; set over medium heat. Pour in some of the beaten eggs, tilting skillet to spread into a thin layer. Cook until almost set, 1 to 2 minutes. Run a heatproof rubber spatula around the edges to loosen. Cover with some mushrooms; roll up egg and move to the side of the skillet.
Grease skillet with some more vegetable oil. Pour in more eggs to create a second layer. Lift the first roll up to get raw egg underneath. Sprinkle mozzarella cheese on top; roll second layer up over the first.
Repeat layering and rolling process with remaining oil, eggs, mushrooms, and mozzarella cheese. Cook finished tamagoyaki until lightly browned, about 30 seconds per side.
Transfer tamagoyaki to a cutting board. Let cool for 5 to 10 minutes before slicing.

Nutrition Facts : Calories 378.1 calories, Carbohydrate 18.4 g, Cholesterol 288.1 mg, Fat 28.3 g, Fiber 0.5 g, Protein 14.5 g, SaturatedFat 6.6 g, Sodium 273.1 mg, Sugar 17.2 g