Korean · Breakfast
Rolled Omelet (Low-Calorie)
A light Korean-style rolled omelet made from three eggs and finely diced vegetables, cooked in thin layers over low heat and rolled into a tight log with minimal oil. Sliced into pinwheels, it delivers a savory, slightly sweet bite without the butter or cheese of richer versions.
$2
8 minsPrep
7 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
291Calories
21gProtein
23gFat
4gCarbs
2gSugar
0.6gFiber
806mgSodium
655mgChol
6.3gSat Fat
340mgPotassium
88mgCalcium
2.4mgIron
1.8mcgVitamin B12
3mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
low-calorie
Instructions
1
Prep
Crack the eggs into a bowl, add water and salt, whisk until frothy. Finely chop the scallion, carrot, and onion, then stir into the egg mixture.
2
Heat
Heat a nonstick pan over low heat, wipe with vegetable oil until just a thin film coats the base, about 30 seconds.
3
Heat
Pour a thin egg layer into the pan, tilting to coat evenly. Cook over low heat 45–60 seconds until the surface just sets without browning.
4
Build
Starting from one edge, roll the set layer into a log using a spatula. Push to the far side and pour another thin layer into the empty space, tilting it to run slightly under the roll. Cook over low heat 45–60 seconds, then roll the whole log over itself. Repeat until all egg mixture is used up.
5
Rest
Slide the finished roll onto a cutting board and let it firm up for 2 minutes.
6
Plate
Slice the roll into 1-inch pinwheels with a sharp knife and arrange cut-side up.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 large eggs (210g)
- 22 scallion
- 4 tbsp40g carrot
- 4 tbsp40g onion
- 1/2 tsp1/2 tsp salt
- 1 tsp1 tsp toasted sesame oil
- 2 tsp10ml water
- 1 tsp1 tsp vegetable oil, for greasing the pan
