Behind sushi, ramen, and miso soup, Japanese curry is undoubtedly one of the country’s most popular foods. It is distinctively Japanese and different enough from Thai or Indian curries to stand on its own. The texture is ideal and the meat, if utilized, is tender and juicy when making Japanese curry in the Instant Pot®. Use the roux as a base always, always, was the lesson I learned growing up. Combine with rice!
| Prep Time: | 10 mins |
| Cook Time: | 7 mins |
| Total Time: | 17 mins |
| Servings: | 2 |
| Yield: | 1 omelet |
Ingredients
- cooking spray (Optional)
- 5 eggs
- 2 tablespoons heavy whipping cream
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup shredded Swiss cheese
- 4 ounces Black Forest ham, chopped
- ¼ cup finely chopped green onions
Instructions
- Spray or lightly grease a large skillet and heat over medium heat.
- Beat eggs, heavy cream, salt, and pepper in a bowl. Pour eggs into the heated skillet, swirling the skillet to coat the bottom. Cover and let cook until eggs are firm, about 5 minutes.
- Top with Swiss cheese, ham, and green onions. Fold omelet in half over fillings; cook for 2 minutes more.
Nutrition Facts
| Calories | 725 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 558 mg |
| Dietary Fiber | 1 g |
| Protein | 52 g |
| Saturated Fat | 29 g |
| Sodium | 1924 mg |
| Sugars | 3 g |
| Fat | 53 g |
| Unsaturated Fat | 0 g |
Reviews
Was a good recipe it was fast and delicious .