EASY Gyeran Mari

Ingredients

• 4 large Eggs (beaten until uniform yellow)
• 1/4 teaspoon Salt (fine sea salt preferred)
• 1/8 teaspoon Black Pepper (freshly ground)
• 1/4 cup Carrot (julienned fine strips (orange))
• 1/4 cup Onion (thinly sliced (white))
• 2 stalks Scallions (chopped, green parts only (green))
• 1 tablespoon Vegetable Oil (for a light coating in the pan)

Instructions

1. Prepare Vegetables

   Julienne the carrot, thinly slice the onion, and chop the scallion green tops. Set aside in a small bowl.

   Time: PT2M

2. Beat Eggs with Seasoning

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

   Time: PT2M

3. Heat Pan and Add Oil

   Place the non‑stick skillet over low to medium‑low heat, splash in the oil, and swirl to coat the surface evenly.

   Time: PT1M

   Temperature: Medium‑low

4. First Thin Egg Layer

   Pour a thin stream of beaten egg into the pan, tilting to spread it into an even layer. Let it set just until the surface is still slightly wet.

   Time: PT1M

   Temperature: Medium‑low

5. Add First Portion of Veggies

   Scatter a small amount of carrot, onion, and scallion over the egg, then gently roll the egg from one side to the other using the spatula.

   Time: PT1M

   Temperature: Medium‑low

6. Second Egg Layer

   Push the rolled egg back to the starting edge, add another thin layer of egg, and let it set while keeping the rolled part in place.

   Time: PT1M

   Temperature: Medium‑low

7. Repeat Rolling

   Add more veggies if desired, then roll the omelette over the new layer. Continue this process until all egg mixture is used, finishing with a final thin layer that is lightly browned.

   Time: PT2M

   Temperature: Medium‑low

8. Slice and Serve

   Transfer the rolled omelette onto a cutting board, let it rest for 30 seconds, then slice into 1‑inch thick pieces. Serve warm.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

10g

Carbohydrates

5g

Fat

10g

Fiber

1g