Gyeran Mari (Korean Rolled Omelette)
Course: Breakfast
Cuisine: Korean
Keyword: easy breakfast, Gyeran Mari (Korean Rolled Omelette), Korean eggs, rolled omelette, vegetable omelette
- 5 medium eggs fresh large eggs work best
- 1 green onion chopped adds flavor and color
- 2 tablespoon carrot chopped or grated (for crunch and sweetness)
- ¼ teaspoon salt seasoning
- ⅛ teaspoon black or white pepper for mild heat
- 1 teaspoon neutral oil for cooking can use vegetable or canola oil
Crack the eggs into a bowl and whisk well with salt and pepper until fully combined.
Add the chopped green onion and grated carrot to the egg mixture and whisk to combine.
Heat a 10-inch non-stick pan over low heat, then add oil. Allow the oil to warm.
Pour ⅓ of the egg mixture into the pan, tilting it to spread evenly. As the edges start to set, gently lift them with a rice paddle or spatula, rolling the omelette gently when the top is almost set.
Once the first roll is complete, move the omelette to the far side of the pan, then pour in the second ⅓ of the egg mixture. Tilt the pan on both sides to fill the gaps and ensure even cooking.
Repeat the same process for the third portion of egg mixture, rolling gently to form a compact omelette.
Let the omelette cool for a couple of minutes on a cool surface, then slice it into 6-8 pieces.
Serve the omelette immediately or cool completely before storing in the fridge for up to 3 days.
A fun and tasty rolled omelette that is crispy on the outside and soft on the inside. Great for breakfast, lunch, or a light snack!
Serving: 1 serving | Calories: 367kcal | Carbohydrates: 5g | Protein: 28g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 818mg | Sodium: 916mg | Potassium: 436mg | Fiber: 1g | Sugar: 3g | Vitamin A: 6321IU | Vitamin C: 4mg | Calcium: 143mg | Iron: 4mg