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Egg'n'cheddar Rolls

Egg'n'cheddar Rolls


6 eggs
2 tsp (10 ml) each sodium-reduced soy sauce and minced fresh ginger
½ tsp (2 ml) wasabi paste (optional)
1 tbsp (15 ml) butter (approx.), melted
1 cup (250 ml) shredded Canadian Mild Cheddar

Roll Fillings:
Very thin strips of red pepper, cucumber, thinly sliced avocado, crab
surimi, blanched asparagus, green onion, alfalfa sprouts, etc.

Whisk eggs with soy sauce, ginger and wasabi paste (if using).
Set a medium, non-stick skillet over medium heat. Brush evenly with a little butter.
Pour one quarter (about 1/3 cup / 75 ml) of the egg mixture into the skillet, swirling to coat the bottom of the pan evenly. Cook, uncovered, for 1 to 2 minutes or until almost set.
Sprinkle evenly with one quarter of the cheese. Cover and cook for 1 minute or until cheese is melted. Use a thin spatula to loosen the edges of the omelette. Slide onto a plate; cool slightly.
Arrange a row of roll fillings along one end of the omelette. Roll up pinwheel style to enclose fillings. Trim the edges and cut into rounds. Repeat with remaining butter, egg mixture, cheese and fillings to make 4 rollups. Serve warm or cold.

Complementary Wines: Chasselas, Malvasia Blanc, Sake, Soju, Tea: Jasmine

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