Japanese Rolled Omelet

Japanese Rolled Omelet (Dashi-maki tamago)

Eggs are a proven wonder food, with at least 18 different vitamins and minerals, providing the richest form of protein of all food sources and carrying the Heart Foundation Tick. It?s a myth that eggs increase blood cholesterol levels and contain high levels of fat. Recent studies have shown that dietary cholesterol (found in eggs) is not the principal factor affecting the level of cholesterol in the blood. What?s more, eggs only contain 5g of fat 3.5g of these are healthy, unsaturated fats that are not linked to blood cholesterol or heart disease.

Ingredients

3 eggs
Water
1 cup of finely shredded Swiss or gruyere cheese
Half a cup of finely chopped chives or spinach
Teaspoon of sugar
Teaspoon of dry white wine

Method
1. Mix together about a cup of finely shredded Swiss or gruyere cheese with about a half cup of finely chopped chives or fresh spinach leaves for the filling.
2. Thoroughly whisk together 3 eggs, a teaspoon of sugar and a teaspoon of dry white wine. Pour the mixture into a little pitcher or measuring cup with a pour-spout.
3. Heat a 10-in coated frypan and wipe it with oil.
4. Pour in egg just enough 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 setup instantly). Sprinkle about 2-tablespoons of the filling all over the top.
5. Looking down into the pan, carefully roll this thin egg pancake from 6 o?clock on the pan upwards to 12 o?clock on the pan using 2 forks or 2 chopsticks. Now slide the rolled pancake back down to the 6 o?clock position on the pan and repeat the procedure?
6. ?pour in just enough egg to cover the bottom of the pan and simultaneously tilt and roll the pan so the pan is covered with a paper-thin coating of egg that attaches itself to the existing roll. Now roll upward again incorporating the new egg pancake into the existing roll. Repeat the procedure again and again until there?s no more egg.
7. Slide the now enormous roll of egg to the top of the pan and lift the pan handle so the roll falls onto a plate. Slice and serve.