Japanese rolled omelette with spring onion

Ingredients

For 1 serving

• Eggs3.5
• Tamari2 teaspoons
• Spring onions18 g
• Sunflower oil2 teaspoons

Contains: eggs, soy,

Method

1. Wash the spring onion, trim the root and chop it finely.
2. In a bowl, beat the eggs with the tamari and the spring onion, without whisking air in, just until yolks and whites are well combined.
3. Heat a small non-stick frying pan over medium-low heat and grease it with a little of the sunflower oil using a piece of kitchen paper; pour in a third of the mixture and tilt the pan to spread it into a thin layer.
4. When it has set underneath but is still slightly moist on top, after about a minute, roll it up with a spatula towards the edge of the pan.
5. Grease the free part again, pour in another third of the egg, lifting the roll so it runs underneath, let it set and roll up again; repeat with the rest until the mixture is used up.
6. Move the roll to a board, let it cool for 2–3 minutes so it firms up and cut it into thick slices.