Omelette is a very common dish in households, and the trick to making a good omelet is, as long as you make it more than 1,000 times you can do very well!
But the chef did it really in a very standard way, which is particularly well done, the egg skin is thin, and then cut open the inside, it is completely flowing, and the exterior is light yellow.
In Japan, it is transformed into omelet rice by putting fried rice with tomato sauce inside, and it has become a Japanese foreign food that no one in Japan knows (the reason why it is called Omuraisu is that Omelet plus rice).
Omuraisu is an inexpensive, easy, and filling way to get rid of leftovers.
Ingredients
4 servings
1 large zucchini
1 medium-sized onion
olive oil
4 large eggs
Salt
Pepper
Everyone could enjoy an omelet with few calories and with zucchini as the main player. The trick to making it perfect is to use a high-quality product if you can.
Preparation
Wash and dry the zucchini. Cut the slices into small thicknesses so that we can cook them first. Cut the onion into thin slices.
Put the oil in a pan of about 6 tablespoons and when it becomes hot, put the onions in it. After the boiling water is done, remove it. In the same oil, cook the zucchini with a pinch of salt and fry them for 5 minutes.
After that, remove them from the pan and place them on absorbent paper to remove the excess oil.
In a bowl, mix the eggs and after mixing add the onions and zucchini, a few remaining slices of zucchini will be used to garnish the omelet.
Prepare a small pot and boil half a pot of water, squat the filled jar over it, and heat it under water while stirring the bottom with a spatula. Never let the eggs stick to the bottom!
The purpose of this step is to pre-heat the eggs and bring them to a semi-cooked state. Although it takes more time to heat the ingredients this way, the finished product is more delicate and smooth, without the graininess caused by frying directly in the pan.
Put everything together with the eggs and put two tablespoons of the oil you used to fry the onions and zucchini in the pan.
When the oil is very hot, add the mixture and let the omelet cook on both sides.
Once we have the omelet, remove it from the heat and garnish it with zucchini slices that we reserved and a little paprika.
