Japanese Layered Omelet | Cheesy & Colorful Breakfast!

Instructions

1. Crack 4 eggs into a mixing bowl.
2. Beat well until smooth and slightly frothy.
3. Add the spring onions, red and orange bell peppers, salt, and black pepper.
4. Mix everything together thoroughly.
5. Heat 1 tbsp butter in a non-stick frying pan over medium heat.
6. Pour half of the egg mixture into the pan.
7. Tilt and spread it evenly to form a thin omelet.
8. As it cooks, sprinkle half of the grated cheddar cheese on top.
9. When it sets and is no longer sticky, gently roll the omelet from one end to form a log. Push the log to one side of the pan.
10. Pour the remaining egg mixture into the same pan (the rolled omelet remains in the pan).
11. Let it cook partially.
12. Sprinkle the rest of the cheese over the egg.
13. Now roll the cooked omelet again, wrapping it inside the new egg layer, to form a larger log.
14. Once fully cooked and slightly cooled, transfer the rolled omelet to a cutting board.
15. Slice into 1-inch rounds.
16. Serve warm with your favorite sauce or dip.