Trailside Table

View Original

Grilled Omelette

Erica Hann

PREP TIME
5 minutes

|

COOK TIME
10 minutes

|

YIELD
1 Omelet

Ingredients

  • 1 sheet of rice paper (22 cm / 8.5 in.) (See Note 1.)

  • 1 tbsp diced onion

  • 1/4 cup chopped fresh spinach

  • 2 large eggs

  • 1 tbsp cotija cheese, crumbled (optional)

  • Salt and pepper to taste

  • Hot sauce to taste

See this content in the original post

Directions

  1. Preheat your grill to medium-high heat. (This can also be done on the stovetop in a pan. See Note 2.)

  2. Set the rice paper on a clean, dry surface and place the onion and spinach on top. Create a little ring around the rice paper with the onion and spinach. This will help keep everything together for the next step.

  3. Place the rice paper with the onion and spinach on top onto the grill grate. Working quickly, crack the two eggs into the middle of the ring you have created.

  4. Gently scramble the eggs with a fork and begin pushing the egg mixture to the edges of the rice paper. Continue doing this until the spinach and onion are mixed in and a bit of egg has touched the entire surface of the rice paper. Season with salt and pepper and close the grill lid.

  5. Check on the omelet after about 5 to 7 minutes. When the egg is mostly set, sprinkle the cheese on top and close the lid.

  6. The omelet is done when the eggs are set and the cheese is melted. Carefully place the omelet on a couple of napkins (it’ll be hot!), add hot sauce as desired, and fold it in half. It helps to press the back side of a knife into the middle to make sure the omelet folds right down the middle.

  7. Enjoy your morning knowing that you only have to clean two utensils and a cutting board after breakfast.

Notes

  1. You can also use 6-inch circles of rice paper if that’s all you can find. Just reduce the amount of filling and use only one egg. The process is otherwise the same.

  2. This recipe also works well on the stovetop, although you might have to clean some egg out of the pan near the edges of the rice paper. Follow the steps as you would for a grill, just keep in mind that the eggs may cook a little more quickly. They will also be a little puffier.