The rolled Korean omelet, soft and streaked with colorful vegetables. A banchan classic that easily slips into breakfast too.
Ingredients
- 4 pieces Eggs
- 0.5 pieces Carrot
- 2 sprigs Scallion
- 0.25 pieces Red bell pepper
- 1 sheet Nori seaweed sheet
- 1 pinch Salt
- 1 tbsp Neutral oil
- 1 tsp Toasted sesame seeds
Method
- Beat the eggs with the salt without making them too frothy, then pass them through a sieve for a smooth texture.
- Cut the carrot, bell pepper, and scallion into very fine dice. Stir them into the eggs.
- Lightly oil a rectangular (or standard) skillet and heat over low.
- Pour in a third of the mixture in a thin layer. When the surface begins to set, place the nori sheet on top.
- Gently roll the omelet from one edge to the other, pushing it to the side of the pan.
- Pour in another third of the eggs, let them flow under the existing roll, then roll again. Repeat with the remainder.
- Let cool slightly for 2 minutes, then cut into even pieces. Sprinkle with sesame seeds.
Nutrition
Per serving
- Energy
- 258.7 kcal
- Protein
- 14.19 g
- Carbohydrate
- 8.54 g
- Fat
- 18.96 g
- Fibre
- 2.57 g
- Calcium
- 41.26 mg
- Iron
- 0.62 mg
- Magnesium
- 18.93 mg
