Korean rolled omelette

Korean rolled omelette

INGREDIENTS:
5 eggs
1 tablespoon milk
1 ½ tablespoon finely cut carrot
1 ½ tablespoon finely cut green onion
1 ½ tablespoon finely cut crab surimi
¼ teaspoon black pepper
¼ teaspoon salt

For sprinkling:
chives

PREPARATION:
Cut the carrot, green onion and crab surimi into small pieces.

Korean rolled omelette

Beat the eggs with the milk and add the pieces of carrot, green onion and crab surimi. Season with salt and black pepper and stir.

Heat over medium heat and in a square-shaped pan that doesn’t stick. You can use a round one if you don’t have a square pan.

Grease the pan with olive oil or sunflower oil. Pour some of the egg mixture so that it covers the bottom of the pan with a thin layer.

Korean rolled omelette

When the omelette is ready from below star rolling it using chopsticks or two silicone spatulas.

Korean rolled omelette

Don’t roll it to the end. Move it to the edge of the pan.

Korean rolled omelette

Grease the empty part of the pan and pour some of the egg mixture there.

Korean rolled omelette

Wait a little so that the eggs finish cooking and roll again but not to the end.

Korean rolled omelette

Move it again to the edge of the pan and again pour some of the egg mixture and again roll. Continue like this until the egg mixture is finished. Transfer the roll to a plate and leave it to cool a little.

Korean rolled omelette

Cut it into slices.

Korean rolled omelette

Serve the rolls sprinkled with chives.

Korean rolled omelette

Korean rolled omelette

Korean rolled omelette

Korean rolled omelette