Herb Ham & Cheese Tamagoyaki

Being limited on kitchen space in Japan, I have to be pretty deliberate about the tools I keep in the kitchen. That's why I generally avoid things that only have a single-use. I also go through the kitchen once a year to cull the tools that haven't seen much use.

This is where I always have a hard time justifying the tamagoyaki pan. It takes up the space of a full-size frying pan, yet I only really use it to make tamagoyaki. So this year, I've decided to try and find more ways to use it, and I'm starting with this delicious herb tamagoyaki, which has layers of ham and cheese.

To be honest, it's more like a frittata or quiche than a traditional Japanese tamagoyaki, but it's a lot easier to make than either of its Western counterparts, and it's pretty darn delicious. It makes for a tasty breakfast with some buttered toast, and leftovers can be packed into a bento box lunch or stuffed into a sandwich.

I have a lot of other ideas for this pan, so stay tuned!😉