The Pioneer Woman Tasty Kitchen
Profile Photo

Egg Roll Omelette

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

3
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Unlike other egg rolls, this Korean one (Gyeran Mari, 계란말이) is simply eggs cooked with vegetables and rolled up!

From Erica Kastner of Buttered Side Up.

Ingredients

  • 3  Eggs
  • Salt To Taste
  • Avocado Oil, For The Pan
  • 1  Green Onion, Finely Sliced
  • ½  Small Carrot, Peeled And Finely Chopped

Preparation

In a small bowl, whisk eggs until mostly smooth. Season to taste with salt.

Heat a 10-inch cast iron skillet over medium-low heat. Add about 2 teaspoons of avocado oil.

Pour half of the beaten eggs into the preheated skillet to cover the bottom. Once the eggs begin to set a bit, sprinkle the green onion and carrot on top. Cook until eggs are nearly set. Fold one end of the omelette over itself twice. Scooch the whole omelette down to make room for more eggs.

Pour half of the remaining eggs into the other end of the pan. When the eggs are again almost set, fold the omelette over twice and scooch it over. Repeat with remaining eggs. Roll the entire omelette up.

Remove to a plate. Allow to cool for 5 minutes. Slice and enjoy.

Recipe from Korean Bapsang.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Garlic and Thyme Roasted Mushrooms
Profile Photo by Jennifer Banz in Sides
Garlic and Thyme Roasted Mushrooms is an easy, melt-in-your-mouth oven-roasted keto...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Baked Sweet Potato Fries
Profile Photo by Lexi in Sides
I love to eat french fries with any sandwich or burger,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Ranch Roasted Carrots
Profile Photo by Lexi in Sides
Baby carrots dipped into ranch dressing is my favorite way to...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Cauliflower Rice Tabbouleh with Feta
Profile Photo by Riley Wofford in Sides
Swap traditional bulgur for riced cauliflower to make this fiber-rice tabbouleh....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Parmesan Roasted Brussels Sprouts
Profile Photo by Lexi in Sides
Crispy oven-roasted Brussels sprouts crusted with grated Parmesan cheese. These Brussels...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy