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Recipe for rolled omelette with spinach
2 tbsp sugar
2 tsp soy sauce
Handful spinach leaves, washed
Beat the eggs, then add the sugar and soy sauce and beat again.
Heat some oil in a large non stick pan, then pour in one third of the mixture. Ensure the pan isn’t so hot that it scorches the egg before it’s cooked.
Cover the egg completely with a layer of spinach leaves.
When the base of the egg is cooked, but the rest is still a little wobbly, roll up using a spatula, then push the roll to the edge of the pan. Pour in another third of the egg, lifting up the roll to allow it to flow underneath, so sticking it to the new layer.
Repeat this process, rolling the egg up each time, until you run out of egg.
Take a bamboo mat (the kind you use to make sushi rolls) and line it with clingfilm. Place the egg roll inside while still warm and roll up tightly. You can place a heavy object on top to give the roll its distinctive shape.
Leave to cool – this will ensure the egg continues to cook with the residual heat. When it’s cool, unwrap and cut into slices. If you use a round frying pan, you may want to trim the edges.