This Korean-style rolled omelette is typically made with one or two types of chopped vegetables. But the filling options are endless, including onion, mushroom, ham, bacon, zucchini, carrot and tuna.
- 4 eggs
- 2 tbsp very finely diced carrot
- 2 green onions, finely chopped
- ½ tsp salt
- 2 tbsp grape seed oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Beat eggs in a bowl and add carrots, green onions and salt.
Place a large non-stick frying pan over medium-low heat, add oil, then pour in the egg mixture. Spread egg mixture evenly over the pan by tilting the pan. Cook eggs over medium heat until the edges are cooked and the middle of the omelette is semi-set. This should take 2-3 minutes.
Fold one edge of the omelette over and roll so that you end up with a long rectangular omelette roll in the pan. Cook both sides of the omelette roll over low heat until firm, but do not brown.
Remove omelette roll from the pan and let it cool on a plate or a chopping board. Slice cooled omelette into 2 cm-3 cm slices and serve.
Photography by Alan Benson. Styling by Michelle Noerianto. Food preparation by Nick Banbury.