Easy Korean Rolled Omelet with Cheese

Ingredients

• 4 large Eggs (room temperature, lightly beaten)
• 1/4 cup Carrot (thinly sliced or shredded)
• 2 stalks Scallion (thinly sliced on the diagonal)
• 1/4 small Onion (optional, thinly sliced)
• to taste Salt (prefer sea salt)
• to taste Black Pepper (freshly ground)
• 2 Tbsp Vegetable Oil (for pan coating, use a neutral oil)
• 2 sticks String Cheese (or 1/4 cup shredded mozzarella for cheesy version)

Instructions

1. Prepare Vegetables

   Thinly slice the carrot, scallion, and optional onion into match‑stick sized pieces so they will blend smoothly into the omelet.

   Time: PT5M

2. Beat Eggs

   Crack the eggs into a mixing bowl, add salt and pepper, and whisk vigorously until the mixture is uniform and slightly frothy.

   Time: PT2M

3. Heat Pan and Oil

   Place the non‑stick skillet over low heat and add 2 Tbsp vegetable oil. Use a silicone brush or a folded paper towel to spread the oil evenly across the surface.

   Time: PT2M

   Temperature: low heat

4. First Thin Egg Layer (Classic)

   Pour a small amount of beaten egg (about 1‑2 Tbsp) into the pan, swirling quickly to coat the bottom in a thin film. Let it set for 10‑15 seconds.

   Time: PT1M

   Temperature: low heat

5. Add Vegetables and Roll (Classic)

   Scatter a handful of the sliced carrots, scallions, and onion over the semi‑set egg. Using the spatula, gently roll the egg from one side of the pan to the other, forming a tight cylinder.

   Time: PT2M

   Temperature: low heat

6. Build the Omelet (Classic)

   Push the rolled omelet to the far edge of the pan, add another thin layer of egg, lift the existing roll so the new egg slides underneath, and repeat the rolling process until the desired thickness (about 60‑70 % of the pan’s height) is reached.

   Time: PT5M

   Temperature: low heat

7. Cheesy Version – Add Cheese

   For the second omelet, repeat steps 3‑6 but before the final roll, place the string cheese sticks (or shredded mozzarella) on top of the partially rolled egg so the cheese melts and adheres.

   Time: PT5M

   Temperature: low heat

8. Finish Cooking and Slice

   Allow the rolled omelets to cook for another 30‑40 seconds until the outer surface is just set. Transfer to a cutting board, let rest for 1 minute, then slice into 1‑inch thick pieces.

   Time: PT2M

9. Serve

   Arrange the slices on a plate, drizzle with ketchup or a dipping sauce of choice, and serve warm.

   Time: PT1M

Nutrition Facts

Calories

210

Protein

12 g

Carbohydrates

5 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of Carrot: red bell pepper, zucchini
• Instead of Scallion: green onion, chives
• Instead of Onion: shallot, leek
• Instead of Salt: soy sauce (use sparingly), kosher salt
• Instead of Black Pepper: white pepper
• Instead of Vegetable Oil: canola oil, sunflower oil
• Instead of String Cheese: shredded mozzarella, cheddar cheese, vegan cheese strips

Equipment Needed

• Mixing Bowl
• Whisk or Fork
• Cutting Board
• Chef Knife
• Non‑Stick Skillet
• Silicone Brush or Paper Towel (optional)
• Spatula
• Plate
• Kitchen Shears (optional) (optional)

Critical Steps — Do Not Skip

• Thinly slice vegetables so they do not create bumps in the roll.
• Use low heat and a light, even oil coating to prevent sticking.
• Roll the egg while it is still slightly wet; over‑cooking makes it dry and hard to roll.
• Add cheese at the right moment (when egg is still moist) for proper melt.

Chef Tips from the Video

• Brush the pan with oil using a paper towel for an even, ultra‑thin film.
• Whisk the eggs until a few bubbles appear for extra fluffiness.
• If you like a richer flavor, add a splash of milk or water (1 Tbsp) to the beaten eggs.

Troubleshooting

Storage

Refrigerator: Store sliced omelet in an airtight container for up to 2 days.

Freezer: Not recommended; texture becomes rubbery.

Room temperature: Can sit at room temperature for up to 2 hours, covered.

Make-Ahead Tips

• Pre‑slice carrots, scallions, and onion and store in a sealed bag in the fridge for up to 24 hours.
• Beat eggs with salt and pepper, cover, and refrigerate for up to 12 hours; give a quick whisk before cooking.

Frequently Asked Questions