Korean · Breakfast
Rolled Omelet
Korean-style rolled omelet made by layering thin egg sheets with finely diced carrot, scallion, and onion, then rolling into a tight log while still soft. Sliced into pinwheels and served alongside rice, it delivers a savoury, delicately seasoned bite with a soft, custardy interior.
$2
8 minsPrep
7 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
267Calories
18.9gProtein
19.6gFat
3.4gCarbs
1.5gSugar
0.5gFiber
789mgSodium
654mgChol
5.7gSat Fat
269mgPotassium
88mgCalcium
2.5mgIron
1.6mcgVitamin B12
2.5mgVitamin C
vegetarian
low-carb
low-calorie
herb-salt
all-time-classics
breakfast
vegetarian
low-calorie
Instructions
1
Prep
Crack 210g egg into a bowl, add salt and sesame oil, whisk until fully blended, then stir in diced carrot, scallion, and onion.
2
Heat
Pour a thin egg layer into the oiled pan over medium-low heat, tilting to coat evenly; cook 45–60 seconds until the surface sets but stays slightly wet on top.
3
Heat
Roll the egg sheet into a log, push to the far side, pour another layer underneath, and cook 45–60 seconds until set. Repeat until all egg is used, about 3–4 layers total.
4
Plate
Transfer the roll to a cutting board, rest 2 minutes to firm up, slice into 1-inch pinwheels, and arrange cut-side up.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs
- carrot
- scallion
- onion
- 1/2 tsp1/2 tsp salt
- 1 tsp1 tsp sesame oil
- 1 tsp1 tsp vegetable oil, for the pan
