How to make Korean egg roll omelet
Making korean egg roll omelet is easy just as it is in making the usually egg omelet you make.
The korean egg roll omelet is packed with lots of nutrients which comes from vegetables added to eggs and the eggs itself, which when this veggies are added to eggs make the korean egg roll omelet look beautiful and juicy to the eyes.
Equipment for making korean egg roll omelet
Non-stick frying pan.
Ingredients for making the egg roll omelet.
You will find all this ingredients in the market or supermarket.
1 tbsp of milk.
1/2 tbsp of butter.
3 strings of spring onions.
1 fresh red Pepper.
A pinch of salt.
Preparing the korean egg roll omelet
Break the eggs into a bowl, add the milk and salt and whisk perfectly.
Use the grater to grate the carrot to be smooth and lightly textured and pour it into the the eggs.
Cut the 3 spring onions into small piece and pour into the eggs.
Cut the red pepper into little pieces and pour into the eggs and the whisk all the added ingredients with a fork.
Now the korean egg roll omelet mixture is all set to be frayed.
Put the non-stick pan on the cooker, grease it with the half spoon of butter and let it heat up.
After about 30 seconds of heating up, pour the korean egg roll mixture into the pan and let it to fry.
After about a minute, the button part should be done, shake the pan for the omelet to move and then flip the pan so the uncooked part will fry.
When you’ve flipped the uncooked part, allow it to fry. It should be done in a minute time, turn off the cooker and allow the korean egg roll omelet to cool for about 2 minutes, then roll the omelet by lifting the side with a spoon and keep rolling it.
After you’ve rolled it, you can now cut it into 2 or 3 and now serve yourself.
Hope you enjoyed the article. If you have any question concerning any confusing part of this article please don’t hesitate to ask in the comment section.
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