Nonstick Square Omelette Pan, PFOA-Free Stainless Steel Skillet for Cooking Omelets - Toutrop 316 Egg Pan

• Brand: Toutrop
• Material: Stainless Steel, Metal
• Special Feature: Non Stick
• Color: Silver-B
• Product Care Instructions: Dishwasher Safe

• Efficient & Universal Heating Compatibility: Engineered for versatility, our egg pan seamlessly works across induction, gas, and open flame stovetops, ensuring rapid and uniform heat distribution for flawlessly cooked tamagoyaki, omelets, and more.
• Five-Layer Steel Integrity: Crafted from top-grade 316 stainless steel, the pan boasts a sophisticated five-layer build, offering a non-toxic, non-coated cooking surface that prevents metal leaching, prioritizing health and safety.
• User-Friendly Design Elements: The pan incorporates a heat-resistant handle for safe handling and a hanging loop for space-saving storage. Its seamless, rivet-free interior facilitates effortless cleaning and promotes optimal hygiene.
• Multipurpose Cooking Excellence: Beyond eggs, this square frying pan excels in preparing a variety of dishes, from succulent steaks to crispy bacon, making it a versatile addition to any kitchen arsenal.
• Superior Aesthetics & Durability: With a mirror-polished finish, the pan not only adds a touch of elegance to your kitchen but also ensures easy cleaning and maintenance, preserving its pristine look and enduring quality over time.

Step： Ingredients 4 eggs 2 Tbsp chopped carrot 2 Tbsp chopped green onion 2 Tbsp chopped spam, ham, or bacon 1 Tbsp cooking oil Preheat a pan at medium high heat and add oil and swipe with a paper towel to apply oil evenly. Pour the egg mixture and spread it thinly by tilting the pan. After the thin egg is cooked a little, gently roll into a log. Start rolling the egg when the bottom of the egg is cooked and there is still liquid on top. Pour the egg mixture to cover the bottom of the pan again, with the roll of egg at the end. Spread the mixture evenly and lift the omelette to spread underneath also. After the new layer is cooked, roll the log back onto the the cooked thin egg and roll to the other end of the pan. Repeat adding the egg mixture and rolling back and forth until the egg mixture runs out. Remove the rolled egg from the pan and cool it down for 5 to 10 mins on a cutting board. Slice it into bite size pieces and serve!