Korean Rolled Omelet

By Feelgoodfoodie · 25 min

Ingredients

Instructions

1. Crack the 10 large eggs into a large bowl. Add the ¾ teaspoon salt, ½ teaspoon black pepper and 2 teaspoons toasted sesame oil, then whisk until fully combined. Stir in the ½ cup finely diced carrots, ½ cup finely diced red bell pepper and ½ cup finely chopped green onions.
2. Heat the 1 tablespoon avocado oil in a 10- or 12-inch nonstick skillet over medium-low heat. Pour in about ½ cup of the egg mixture and tilt the pan to form a thin, even layer.
3. Cook for 1–2 minutes, until the egg is mostly set but still slightly moist on top.
4. Using a silicone spatula, carefully roll the egg from one side of the skillet toward the other, stopping just before the opposite edge.
5. Slide the egg roll back to the starting side of the skillet, then pour in another ½ cup of the egg mixture.
6. Once the new layer is mostly set, roll the cooked egg over it. Keep adding thin layers and rolling until all the egg mixture is used.
7. Cook the finished roll for another 1–2 minutes, turning it gently to cook the center and lightly brown the outside.
8. Move the egg roll to a cutting board, let it rest for 5 minutes, then slice.

Summarized from Feelgoodfoodie's video. Watch it for the details.