Rolled Omelette (Gyeran Mari)
Ingredients:
- 4 large eggs
- 1 small carrot, finely chopped
- 1/2 medium onion, finely chopped
- Chopped green onions (as needed)
- Salt, mushroom broth powder, and ground black pepper (to taste)
- Butter (for greasing the pan)
Instructions:
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Prepare the Egg Mixture:
- Crack the eggs into a bowl and whisk them well. To achieve a smoother texture, strain the mixture to remove any thickened egg whites, resulting in a more fluid egg mixture.
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Combine Ingredients:
- Add the finely chopped carrot, onion, and green onions to the whisked eggs. Season with salt, mushroom broth powder, and ground black pepper. Mix everything thoroughly until well combined.
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Heat the Pan:
- Place a non-stick skillet (teflon) over medium heat and lightly grease it with butter. Allow the butter to melt and the pan to heat up before adding the egg mixture.
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Cook the Omelette:
- Pour a portion of the egg mixture into the pan using a ladle. Let it cook until the edges start to set but the center is still slightly runny. Gently roll the omelette from one side to the other, creating a layered roll. Once the first layer is set, add another portion of the egg mixture to the pan, allowing it to cook and set before rolling again. Repeat this process until all the egg mixture is used.
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Shape and Serve:
- For a neat presentation, shape the rolled omelette into a rectangular or square form while it’s still warm. This makes it more visually appealing when served. Allow the omelette to cool slightly before cutting to ensure clean slices.
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Enjoy:
- Serve the rolled omelette at room temperature or slightly warm. It’s a delightful dish that is sure to please your taste buds!
Bon appétit! 😘
