Cheese Scallion Pillow Wallets

I saw these at Precious Moments one night just before I slept, and straight away made this the next morning for brunch.

The recipe called for the eggs to be beaten like making a sponge, and filled with cheese. How can I resist this??? It’s like an omelette, but a fluffy one. A sponge cake on a pan. How about that? Good right?

Then I remembered Anna Olsen doing waffles with green onions or scallions, yeah.. I can add that to replace my husband’s most hated cinnamon. And I used cheddar instead of cream cheese. So, the whole thing sort of turned savoury rather than something to be eaten with jam or syrup. It’s pretty good by itself.

I changed the beating method so that I can make it quickly for breakfast or actually brunch 
And I actually used a higher temperature to cook, I forgot to turn down the heat. That explains the ugly surface. So please be patient and use the lowest heat to do this.

Cheese Scallion Pillow Wallets
Recipe adapted from : Precious Moments who adapted from Cosy Bake

Makes 2 wallets

3 egg whites
30gm sugar (If you’re lazy to use the scale just use 2 or 3 Tbsp sugar)
3 egg yolks
30 gm flour (approximately 2 heaped Tbsp)
1 sprig green onion, thinly sliced
2 heaped tsp salted butter
2 slices of cheddar cheese (Kraft or Chesdale or whatever brand)

1. Beat egg whites and sugar until soft peaks (not too runny though), add in egg yolks and beat for another 30 seconds.
2. Sift in flour and fold to combine.
3. Fold in sliced green onions.
4. Heat a non stick pan on medium heat. Put in 1 heaped tsp butter and immediately turn to low. Let the butter melt.
5. Put in 2 ladles of batter, try to spread it around like a circle.
6. Cover pan with a lid (I used a pot lid), and let it cook until the rims look golden. It may take 5 minutes.
7. Break up a cheddar slice and put in on half of the “omelette”, best is 1 inch from the rim.
8. Flip the side of the ‘omelette’ that is without cheese and cover up the cheesed side like a wallet.
9. Bring the ‘omelette’ to the center and cover with lid and cook for about 1 minute and flip to the other side for another minute.
10. Repeat step (4) to (9) with remaining batter.

If you like to know my pan size, it’s a 9 inch pan.

Mike ate 1 wallet. My kids ate 2/3 of the other wallet and I only had 1/3!!!!! Sigh… it’s ok, I’ll have the chocolate cake for brunch then.

This is a real keeper. It’s very good and I’ll definitely make this again and again.