Egg Roll Omelette

Gyeranmari

Ingredients

• 4 Eggs
• 2 stalks Green onion (finely chopped)
• 2 tablespoons Carrot (finely diced) (optional)
• ¼ teaspoon Salt
• 1 tablespoon Vegetable oil

Instructions

1. Crack 4 eggs into a bowl. Add ¼ teaspoon salt, chopped green onion, and finely diced carrot. Beat well until the yolks and whites are fully combined.
2. Heat a non-stick skillet (rectangular if you have one) over medium-low heat. Brush with a thin layer of vegetable oil.
3. Pour in about ⅓ of the egg mixture. Tilt the pan to spread it into a thin, even layer. Cook until the surface is almost set but still slightly wet on top (about 1–2 minutes).
4. Using a spatula, carefully roll the egg layer starting from one side, rolling toward the other end like a burrito. Push the roll to the far end of the pan.
5. Oil the empty space in the pan. Pour in another ⅓ of the egg mixture, lifting the existing roll so the new egg runs underneath. When nearly set, roll the existing log over the new layer.
6. Repeat with the remaining egg. You should now have a thick rolled omelette. Cook on each side for 30 seconds to set the shape.
7. Transfer to a cutting board. Let it rest for 1 minute, then slice into ¾-inch rounds and serve. Eat with rice or as a snack.

From K-Kitchen — koreanhomecook.com