Gyeranmari Rolled Omelette

Korean · 15 min · vegetarian, gluten-free, dairy-free, keto, low-carb

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Ingredients

• 4 eggs
• 1/4 carrot, finely diced
• 1 stalk green onion, finely chopped
• 1 sheet roasted seaweed sheet (gim)
• 1/4 tsp kosher salt
• 1 tbsp neutral oil

Method

1. Beat the eggs with salt, then stir in the carrot and green onion.
2. Lightly oil a nonstick skillet over medium-low heat.
3. Pour in a third of the egg to form a thin layer and lay the seaweed sheet on top as it sets.
4. Roll the egg from one side to the other with a spatula.
5. Pour in more egg, lifting the roll so it flows underneath, and roll again; repeat.
6. Rest the roll 1 minute, then slice into thick pieces.

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

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