John Myers
Ingredients for 2 servings:
- 4 eggs
- 1 small carrot(s)
- 1 small onion(s)
- ½ bunch of spring onions
- ½ bunch chives
- Salt
- oil
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
Korean vegetable omelette
Cut the onion and carrot into thin, not too long strips of about 1 cm. Cut the chives and spring onions into fine rolls. Roughly beat the eggs with a little salt and add the vegetables. Heat a non-stick pan over medium heat and add a little oil. Add the egg mixture and reduce the heat slightly. As soon as the underside has set but the surface is still runny, fold the omelet over about 2 cm from one side and roll it up completely, piece by piece. This should form an “egg roll”. Let it set with the seam facing down over the lowest heat for about 3 minutes, turn it over and let the back side set for another 3 minutes. Let the egg roll cool for a few minutes and then cut into 2 cm thick slices. Delicious hot or cold.
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