Hawaiian Omelette Recipes

JAPANESE OMELETTE (TAMAGOYAKI) RECIPE BY TASTY

Steps:

• In a large mixing bowl, add the eggs, sugar, salt, sake, mirin, and broth, and mix well.
• Heat a tamagoyaki pan at over medium heat. Brush a thin layer of oil on the pan.
• Pour ⅙ of egg mixture into pan and quickly swirl to cover the entire pan. When the egg is set, gently roll the egg.
• With the rolled egg still in the pan, pour in ⅙ of the egg mixture. Lift up the rolled egg and let the mixture to flow under it. When the egg is set, roll the omelette toward you.
• Repeat, adding ⅙ of the mixture at a time, continuing to roll the egg into a large roll.
• Cut the tamagoyaki in half and pierce with a skewer.
• Serve with a shiso leaf, grated radish, and soy sauce.
• Enjoy!

HAWAIIAN OMELETTE

Steps:

• Beat together eggs, water, salt and pepper.
• Thinly coat your skillet with vegetable oil spray.
• Heat over medium high.
• Pour egg mixture into pan.
• When eggs are almost set, sprinkle half of the omelette with remaining ingredients.
• Fold other half of omelette over filling.
• Continue cooking until cheese melts, about 2 minutes.
• Cut omelette into 3 wedges and serve.

HAWAIIAN OMELET

Steps:

• To make the filling: in a bowl, mix together the ham, pineapple, and coconut; set aside.
• To make the omelet: Whisk the eggs, water, salt, and pepper together in a bowl.
• Heat an 8-inch omelet pan or nonstick skillet over medium heat.
• Add butter; tilt pan to coat bottom of pan with melted butter.
• When butter foams, pour in egg mixture all at once.
• Let set about 20 seconds or until edges begin to cook.
• Using a spatula, gently lift edges of mixture and tip skillet to allow the uncooked egg mixture to flow underneath.
• Continue doing this until the top is almost dry.
• Spoon ham mixture over one half of the omelet.
• Fold the other side over to cover.
• Let stand for a few seconds to allow ham mixture to warm.
• Transfer to a warmed plate.
• Garnish with papaya slices and a mint leaf.
• Serve immediately.