Korean rolled omelette
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
Cut the carrot, green onion and crab surimi into small pieces.
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.
When the omelette is ready from below star rolling it using chopsticks or two silicone spatulas.
Don’t roll it to the end. Move it to the edge of the pan.
Grease the empty part of the pan and pour some of the egg mixture there.
Wait a little so that the eggs finish cooking and roll again but not to the end.
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.
Cut it into slices.
Serve the rolls sprinkled with chives.