Korean omelet

2
Servings
15m
Prep Time
9m
Cook Time
24m
Ready In

Recipe: #38121

January 21, 2022



"Serve with rice"

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (523.9 g)
  • Calories 823.2
  • Total Fat - 59.8 g
  • Saturated Fat - 17.1 g
  • Cholesterol - 1807.9 mg
  • Sodium - 984.6 mg
  • Total Carbohydrate - 5.5 g
  • Dietary Fiber - 0.5 g
  • Sugars - 2.7 g
  • Protein - 61.3 g
  • Calcium - 277.7 mg
  • Iron - 8.7 mg
  • Vitamin C - 10.7 mg
  • Thiamin - 0.2 mg

Step 1

Crack the eggs into a bowl and add the salt.

Step 2

Beat with a whisk .

Step 3

Stir in the onion,carrot, ground pepper.

Step 4

Add red and green bell pepper

Step 5

Mix it with a spoon.

Step 6

Put the vegetable oil in a small bowl and have a basting brush ready.

Step 7

Heat up a large non-stick skillet over medium heat.

Step 8

When the skillet is heated, lower the heat to medium low or low.

Step 9

Dip the brush into the oil and brush the skillet.

Step 10

Spoon about ⅓ of the egg mixture into the skillet.

Step 11

Spread the egg mixture evenly with the spoon into a thin, rectangular pancake. Cook for 1 to 2 minutes, until the bottom is set but the top is still a little runny.

Step 12

Lift up the right edge of the rectangle with your spatula and roll it up from right to left.

Step 13

Brush some oil on the cleared part of the skillet and move the rolled egg back to the right side of the oiled part of the skillet.

Step 14

Spoon half of the remaining egg mixture into the skillet, just to the left of the omelet roll so that the eggs run into the bottom edge and extend the omelet you already cooked, shaping it into a rectangle.

Step 15

Fold into tight roll

Step 16

Repeat

Step 17

Take out and cut into pieces

Tips & Variations


  • Pastry brush

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