When Koyin revived cheese production in Hateno Village, it was far more than just a new good for trading or draw for tourists, it set off a culinary renaissance across Hyrule. Suddenly, kitchens from Gerudo to Tarry Town were brimming with cheesy innovations. Savory dishes like Hylian Tomato Pizza and hearty Cheesy Curry became instant favorites, while bakers experimented with indulgent Cheesecakes and other sweet creations. Even long-beloved staples like the Meat Bowl were reborn with gooey, golden goodness. But among all these innovations, one dish in particular rose to comfort-food stardom: the humble omelet, transformed into the rich, satisfying Cheesy Omelet.
“A satisfying dish with Hateno cheese poured over a tasty omelet.”
This version of the dish builds on the traditional Hyrulean omelet of fluffy bird eggs served over fried rice, but takes it to new heights with a creamy Hateno cheese sauce poured over the top. The rice is tossed with vegetables and a savory-sweet ketchup blend, the omelet is soft and tender, and the whole thing is finished with melted gruyere sauce that ties everything together in warm, cheesy decadence. It’s the kind of comfort meal you’d crave after a long day of adventuring through the Wilds, or to begin a morning of work in the Hateno fields.
Ingredients
6 eggs, for 3 2-egg omelets
3 tbsp milk or cream, divided
Salt and pepper
Ketchup
6 eggs, for 3 2-egg omelets
3 tbsp milk or cream, divided
Salt and pepper
Ketchup
2 tbsp fresh parsley, minced
Olive or vegetable oil (or cooking spray)
Olive or vegetable oil (or cooking spray)
Cheese Sauce
2 tbsp butter
1 ½ tbsp flour
1 ¼ cup milk
¾ cup gruyere cheese, grated
¼ tsp salt
2 tbsp butter
1 ½ tbsp flour
1 ¼ cup milk
¾ cup gruyere cheese, grated
¼ tsp salt
Vegetable Rice
2 cups Japanese rice, cooked
1 small onion, diced
2 cloves of garlic, minced
¼ cup ketchup
2 tbsp water
1 tbsp soy sauce
1 carrot, diced
½ cup frozen peas
1 tsp salt
¼ tsp black pepper
1 tbsp olive oil or vegetable oil
2 cups Japanese rice, cooked
1 small onion, diced
2 cloves of garlic, minced
¼ cup ketchup
2 tbsp water
1 tbsp soy sauce
1 carrot, diced
½ cup frozen peas
1 tsp salt
¼ tsp black pepper
1 tbsp olive oil or vegetable oil
We will make the vegetable fried rice for this dish first. This requires Japanese rice that has already been cooked, preferably make a day ahead of time and stored in the refrigerator. Make the rice according to the directions on the package (I use a rice cooker) a day ahead of time.
Before beginning, mix the ¼ cup ketchup, 2 tablespoons of water, and 1 tablespoon of soy sauce in a small bowl until fully blended.
Set a pan over medium heat. Add the oil and ensure the pan is coated. Add the onion and cook for 3-4 minutes, until softened. Add the carrot, along with the salt and black pepper, and cook for an additional 3-4 minutes
Set a pan over medium heat. Add the oil and ensure the pan is coated. Add the onion and cook for 3-4 minutes, until softened. Add the carrot, along with the salt and black pepper, and cook for an additional 3-4 minutes
Add the cooked rice to the pan, using a spatula to toss the rice through the vegetables and break up the clumps. Add the ketchup sauce to the rice, and use the spatula to gently toss the rice, blending the sauce completely through all of the rice.
Once the sauce is fully blended though the rice and the rice has completely been broken apart (no clumps of rice grains), add the peas and cook for an 1-2 minutes. If the carrots and peas are fully softened, the rice is done. Remove from the heat and set aside.
Place a small pot over low heat. Melt two tablespoons of butter in the pot. Once the butter is melted, add the 1½ tablespoons of flour. Whisk the flour into the butter to create a smooth roux. Allow the flour to cook for about 2 minutes, but do not allow it to brown.
After the 2 minutes, start slowly whisking in the milk. Pour the milk in slowly, about 2-3 tablespoons at a time and completely whisk it into the roux before adding more. Continue this process until the full 1¼ cups of milk have been whisked in. Once all of the milk has been added, add ¼ teaspoon of salt. Whisk the salt into the sauce to fully blend. Allow this béchamel sauce 2-3 minutes to thicken a little more, whisking or stirring as needed. Finally, add in the grated gruyere cheese. Stir the cheese into the sauce until it fully melts in.
Allow the cheese sauce to thicken over the low heat for about 2-3 minutes, stirring as needed. Remove the pot from the heat.
Now it is time to make the egg omelets. Crack 2 eggs in a bowl along with 1 tbsp of milk or cream, and scramble well with a whisk. Make sure everything is fully blended.
In another small pan over low-medium heat, add oil or spray with cooking spray. Pour the egg into the pan and gently roll the egg mixture across the pan so that the pan is fully coated in an even layer of the egg mixture. Season well with salt and pepper and allow the egg to cook on a low-medium setting until the egg has mostly solidified into a crepe-like disk. In order to ensure the egg cooks fully, you can take one of two approaches:
- You can use a spatula or chopsticks to partially scramble the egg until it is half cooked and then let it cook through the rest of the way untouched.
- You can allow the egg to partially cook and then cover the pan with a lid to allow the top to steam and cook through.
Before the omelet is finished cooking. Place 1 cup of the rice on a plate. Using wet hands, shape rice into an oval football shape. Once the omelet is done, tip the pan over the pile of rice so the round egg omelet disk is on top of the rice. Use a paper towel to gently mold the omelet around the rice, tucking the ends under the rice ball and molding it into an oval football shape with the rice. Repeat this whole process for each omelet.
To complete serving, top each omelet with a generous amount of the cheese sauce. Add a zig zag of ketchup across the top of the omelet and garnish with some of the minced parsley. To match the game onto, you can serve the money with some steamed broccoli and small wedges of Swiss cheese. Enjoy!
Learn more about the Cheesy Omelet dish from The Legend of Zelda: Tears of the Kingdom at Zelda Dungeon.