Korean Spinach and Egg Breakfast Wraps

Korean · 25 min · vegetarian, dairy-free, keto, low-carb

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Ingredients

• 4 cups Fresh spinach
• 4 large Eggs
• 2 Green onions
• 1 teaspoon Sesame oil
• 1 tablespoon Soy sauce
• to taste Salt
• to taste Black pepper
• 1 teaspoon Vegetable oil

Method

1. Wash the spinach thoroughly and chop the green onions finely.
2. In a bowl, whisk the eggs with soy sauce, a pinch of salt, and black pepper.
3. Heat vegetable oil in a large skillet over medium heat.
4. Add the chopped green onions and sauté for a minute until fragrant.
5. Add the spinach to the skillet and cook until wilted, about 2-3 minutes.
6. Pour the beaten eggs over the spinach and onions, tilting the pan to distribute evenly.
7. Cook for 3-4 minutes until the eggs are set, then gently roll or fold the omelette.
8. Slice into portions and serve warm, optionally wrapped in a tortilla or served with rice.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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