Gyeranmari Rolled Omelette
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Korean · 15 min · vegetarian, dairy-free, keto, low-carb
224 cal
16g protein
4g carbs
16g fat
per serving · estimated
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 (tap to check — screen stays awake)
- Beat the eggs with salt, then stir in the carrot and green onion.
- Lightly oil a nonstick skillet over medium-low heat.
- Pour in a third of the egg to form a thin layer and lay the seaweed sheet on top as it sets.
- Roll the egg from one side to the other with a spatula.
- Pour in more egg, lifting the roll so it flows underneath, and roll again; repeat.
- Rest the roll 1 minute, then slice into thick pieces.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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