Description
A simple and savory rolled omelette made with eggs,diced carrots, and scallions, perfect for a side dish, snack, or breakfast.
Ingredients
Scale
- 3 large eggs
- 1 tablespoon finely diced carrots
- 1 tablespoon finely diced scallions
- Salt (to taste)
- Black pepper (to taste)
- 1 tablespoon neutral cooking oil (such as vegetable or canola oil)
Instructions
- Prepare the Ingredients: In a medium bowl, crack the eggs and whisk them until the whites and yolks are fully blended. Add the diced carrots, scallions, a pinch of salt, and black pepper. Stir everything together.
- Warm the Pan: Set a non-stick skillet on medium-low heat. Add the cooking oil and allow it to warm up.
- Cook the First Layer: Pour a thin layer of the egg mixture into the pan, tilting it so the mixture spreads evenly. Allow it to cook until the egg begins to set but is still slightly runny on top.
- Start Rolling: Once the egg is partially cooked, gently roll the omelette from one end to the other using a spatula or chopsticks. Leave the rolled portion on one side of the pan.
- Add More Egg Mixture: Pour another thin layer of the egg mixture into the empty space in the pan. Let it set slightly before rolling it up, starting from where the first roll ends.
- Finish Cooking: Once the omelette is fully rolled, allow it to cook for another minute to ensure it’s cooked through. Remove the omelette from the pan.
- Slice and Serve: Let the omelette cool slightly before slicing it into bite-sized pieces. Serve warm as part of your meal or enjoy it as a quick snack.
Notes
- Use a non-stick pan for best results.
- Cook on low heat to prevent burning.
- Customize with cheese, ham, or seaweed for extra flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Korean