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Korean Rolled Omelette (Vegetable Egg Roll)

Cost $5, save $10

Source: Recommended by CookGo

  • 10 Min
  • 2 Servings
  • $5

INGREDIENTS

  • Main Ingredients

    • 🥚 3 eggs
    • 🧂 3-4 pinches of salt
    • 1 tbsp vegetable oil
    • 🥒 2-3 slices of zucchini
    • 🥕 2-3 slices of carrot

STEPS

1

Slice zucchini and carrot into long thin strips.

2

Whisk 3 eggs with 3-4 pinches of salt lightly. Do not overmix; keep yolk and white slightly separated.

3

Heat a pan with vegetable oil and wipe it with a paper towel. Pour a portion of the egg mixture and roll it 2-3 times over low heat.

4

Place zucchini and carrot slices on the pan in a single layer.

5

Pour the remaining egg mixture over the vegetables and roll it tightly to complete the omelette.

NUTRIENTS

Per 1 serving

🔥

150

Calories

  • 12g
    Protein
  • 5g
    Carbs
  • 8g
    Fats

đź’ˇ Tips

Use low heat to prevent the egg from browning too quickly.Wipe the pan with oil using a paper towel for a smooth surface.Do not overmix the eggs to maintain a layered texture.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.