Ingredients
Method
- Crack the eggs into a bowl and whisk them well with salt and pepper.
- Add the chopped carrots and green onions to the egg mixture and whisk again to combine.
- Heat a 10-inch non-stick pan over low heat and add the oil. Once the oil is hot, pour in one-third of the egg mixture, spreading it evenly around the pan.
- As the eggs begin to set, lift the edges using a rice paddle or spatula and start rolling from one side when the top is almost set but still slightly runny.
- Once the first roll is complete, gently push it to the side of the pan and pour in another third of the egg mixture. Tilt the pan to fill any empty spaces at the edges.
- Once the second layer is partially set, roll the omelette and add the final third of the egg mixture. Repeat the process until the eggs are fully cooked and the omelette is fully rolled.
- Remove the omelette from the pan and let it rest on a cool surface for a couple of minutes before cutting it into 6-8 pieces.
- Serve immediately or cool completely before storing in the fridge.
Nutrition
Notes
This is a simple, savory Korean dish that's perfect for a light meal or as part of a banchan spread. Feel free to adjust the seasonings to your liking, and enjoy the satisfying texture of this rolled omelette!