Egg and Cheddar Rolls

By AnnieMro

Ingredients

• Filling:
• 6 eggs
• 2 tsp. sodium-reduced soy sauce
• 2 tsp. minced fresh ginger
• 1/2 tsp. wasabi paste (optional)
• 1 tbsp. butter, melted
• 1 cup shredded mild cheddar
• Very thin strips of red pepper, cucumber, avocado, crab surimi, blanched asparagus, green onion, carrots

Preparation

Step 1

Whisk eggs with soy sauce, ginger and wasabi. Set a medium non-stick pan over medium heat. Brush evenly with a little butter. Pour 1/4 (1/3 cup) of egg into pan, swirling to coat the bottom evenly. Cook 1-2 mins. until almost set. Sprinkle evenly with 1/4 of cheese. Cover and cook 1 min. until cheese is melted. Use a thin spatula to loosen and slide onto a plate. Repeat. Arrange a row of fillings along one end of the omelette. Roll up pinwheel style. Cut into rounds. Serve warm or cold. Recipe doubles easily. Keeps 1 day in fridge.