Korean · Breakfast
Rolled Omelet (Keto)
Korean-style rolled omelet made from beaten eggs, scallion, and savory-sweet gochujang glaze, layered thin in a rectangular pan and rolled into a compact log. Sesame oil and toasted sesame seeds finish the surface. Sliced into pinwheels and served warm.
$3
8 minsPrep
7 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
366Calories
34.2gProtein
24.6gFat
5.8gCarbs
2.6gSugar
0.9gFiber
1050mgSodium
765mgChol
7.2gSat Fat
346mgPotassium
106mgCalcium
3.1mgIron
1.9mcgVitamin B12
2mgVitamin C
low-carb
low-calorie
keto
Instructions
1
Prep
Crack four eggs into a bowl, add salt and monk fruit sweetener, and whisk until fully smooth with no visible whites.
2
Whisk
Stir the scallion and gochujang into the egg mixture until evenly streaked, about 20 seconds.
3
Heat
Pour one third of the egg mixture into a preheated rectangular tamagoyaki pan with vegetable oil over medium-low heat, tilting to coat thinly. Cook 45 seconds until the bottom sets but the top remains slightly wet.
4
Build
Roll the set layer toward one edge using a spatula, pour another third of egg mixture underneath, cook 45 seconds over medium-low heat until set, then roll again toward the same edge.
5
Build
Pour the final third of egg mixture into the pan, cook 45 seconds over medium-low heat until fully set, then roll into a tight single log.
6
Rest
Slide the rolled omelet onto a cutting board and let it firm up for 2 minutes.
7
Plate
Slice the roll into pinwheels, arrange on a plate, and scatter the toasted sesame seeds over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (220g)
- 4 tbsp4 tbsp scallion
- 2 tsp2 tsp gochujang
- 1 tsp1 tsp monk fruit sweetener
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp toasted sesame seeds
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp vegetable oil, for the pan
