Thick Omelette with Condensed Cheddar Cheese Sauce

Thick Omelette with Condensed Cheddar Cheese Sauce

1. Beat the eggs and beat them evenly with a whisk

2. Add 2 scoops of warm water to the egg mixture, and continue to stir evenly.

3. Add the chopped green onion to the egg mixture, then add the chopped ham, and 1/4 spoon of salt.

4. Stir all the mixture well and set aside

5. Brush the pan with a thin layer of oil, pour 1/3 of the egg mixture and shake the pan to spread it evenly. Slowly fry the egg skins on low heat. When it is about to solidify, spread a layer of Ricos Concentrated Cheddar Cheese Sauce.

6. Slowly roll up the egg skin from one end, and push the rolled egg skin to the right.

7. Brush a thin layer of oil on the left part of the egg roll, pour 1/3 of the egg liquid, and when the egg skin is about to set, apply a layer of Ricos Concentrated Cheddar Cheese Sauce.

8. Then the first egg roll piled on the right continues to slowly roll up from the right end.

9. Follow this procedure to use up the remaining 1/3 of the egg liquid, spread a layer of Ricos Concentrated Cheddar Cheese Sauce, and roll it up again.

10. Finally, the rolled egg crust is cut into pieces and served on a plate. You can pour some ketchup and so on according to personal preference.