Rolled Omelet

Name: Rolled Omelet
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 4 large eggs, whisked; 2 tbsp carrot, finely diced; 2 tbsp green onion, finely chopped; 1/4 tsp salt; 2 tsp vegetable oil

A tender rolled omelet layered with finely diced vegetables. Soft, savory, and cooked in thin folded layers.

20 minMediumServes 2180 cal/serving

KoreanBreakfastStovetopVegetarianKetoLow CarbHalal-friendlyGluten-FreeNut-FreeDairy-FreeSoy-FreeSesame-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

Ingredients

4 large eggs, whisked
2 tbsp carrot, finely diced
2 tbsp green onion, finely chopped
1/4 tsp salt
2 tsp vegetable oil

Instructions

1

Whisk 4 whisked large eggs with 1/4 tsp salt in a bowl until fully combined.
2

Fold 2 tbsp finely diced carrot and 2 tbsp finely chopped green onion into the whisked eggs.
3

Heat 2 tsp vegetable oil in a nonstick skillet over medium-low heat and wipe lightly with a paper towel.
4

Pour half of the egg mixture into the skillet to form a thin layer and cook until partially set.
5

Roll the egg layer loosely from one end to the middle, then slide it back to the edge of the pan.
6

Pour the remaining egg mixture into the open space, connect it to the rolled egg, and finish rolling into a solid log.
7

Slice the rolled log into thick rounds and serve warm.

Questions

How long does Rolled Omelet keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Rolled Omelet?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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