Gyeranmari (Rolled Omelette with Carrot and Spring Onion)
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Ingredients
- 6 large eggs
- 1 carrot, grated
- 2 spring onions, sliced
- 1 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 186 kcal
- Protein
- 13.2 g
- Carbohydrate
- 2.5 g
- of which sugars
- 1.7 g
- Fat
- 13.5 g
- of which saturates
- 3.4 g
- Fibre
- 0.8 g
- Salt
- 0.39 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Beat the eggs with the carrot and spring onions and season.
- 2
Heat the vegetable oil in a non-stick frying pan over medium-low heat and pour in a thin layer of the egg mixture.
- 3
As it begins to set, roll it up from one side using a spatula, then push to one side of the pan.
- 4
Pour in another thin layer of egg mixture, letting it touch the rolled omelette, and continue rolling as it sets.
- 5
Repeat until all the egg mixture is used and you have a thick rolled omelette.
- 6
Slice into rounds and serve warm or at room temperature.
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