Korean Rolled Omelette

A delightful twist on the classic omelette, featuring layers of fluffy eggs and customizable fillings, perfect for impressing guests.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 2 servings

Course: Breakfast, Brunch

Cuisine: Korean

Calories: 250

Omelette Ingredients

4 large large eggs Ensure they are fresh.
1 tablespoon milk Can be substituted with a non-dairy alternative.
to taste salt Adjust according to preference.
to taste pepper Freshly ground pepper is recommended.
1 tablespoon cooking oil Use a neutral oil or non-stick spray.
chopped scallions (optional) Add for flavor.
vegetables (like carrots or bell peppers, optional) Feel free to personalize with your favorites.

Preparation

Crack the eggs into a mixing bowl, add the milk, salt, and pepper, and whisk until fully combined and slightly frothy.
Place a non-stick skillet over medium heat and add the cooking oil, making sure it coats the entire surface.

Cooking

Pour a third of the egg mixture into the pan and quickly tilt the pan to spread it evenly.
As the edges start to set, carefully lift them with a spatula to let the uncooked egg flow underneath.
Once the surface starts to set but is still slightly runny, sprinkle a few chopped scallions and vegetables on top.
Using a spatula, carefully roll the omelette from one side to the other and push the rolled omelette to the other side of the pan.
Pour another third of the egg mixture into the pan and repeat the rolling process until all the egg mixture is cooked.
Once done, let it cool for a minute, then slice it into bite-sized pieces and serve warm.

Experiment with various fillings like cheese or different vegetables. Ensure your pan is well-oiled to avoid sticking.