Korean Rolled Omelette
Recipes · Breakfast · Recipe, Typed Supps
An omelette rolled in layers rather than folded once, which turns out to be easier than it looks.
Allergens and patterns
Contains eggs, sesame. Fits: Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.
Ingredients
- 4 eggs (200g) Eggs — Beaten and strained if you can be bothered — it is what gives the roll its even yellow cross-section.
- 1/2, diced very fine (50g) Carrot — Cut small enough to disappear into the egg. Big pieces tear the sheet as you roll it.
- 2, sliced thin (25g) Scallions — Through the egg mixture, which is what gives the finished slices their green flecks.
- 1 sheet (3g) Nori — Laid on the first layer before rolling, so it ends up as a dark spiral through the middle.
- 1 tsp (5g) Sesame Oil — A teaspoon in the eggs. Any more and it overwhelms — it is a seasoning, not a cooking fat.
Nutrition per serving
- Calories: 168.5 kcal
- Protein: 13.7g
- Carbohydrate: 2.9g
- of which sugars: 2.8g
- Fat: 11.1g
- of which saturated: 2.7g
- Fibre: 1.8g
- Sodium: 174.5mg
Method
- Beat the eggs with the sesame oil, carrot and scallions.
- Pour a thin layer into a lightly oiled pan on low heat, lay the nori on it, and roll it up as it sets.
- Push the roll to one side, pour in another thin layer, and roll it around the first. Repeat.
- Rest for two minutes, then slice into rounds.
Nutrients it supplies
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