Cheesy Rolled Omelet (Gyeranmari)
Simple Breakfast Side Dish: Delicious Cheesy Rolled Omelet
On those mornings when you have side dishes but still crave something more, whip up this magical cheesy rolled omelet in just 5 minutes using leftover vegetables and cheese from your fridge. The soft eggs, savory cheese, and crisp vegetables combine to create a wonderful breakfast or a hearty side dish that everyone from children to adults will love.
Ingredients- 4 fresh eggs
- Generous amount of shredded mozzarella cheese (adjust to taste)
- Approx. 1/4 carrot (small)
- Approx. 1/4 onion (small)
- A pinch of minced garlic (for extra flavor!)
Cooking Instructions
Step 1
First, wash and pat dry the carrot and onion. Finely mince them. While you can julienne them, mincing makes them mix better with the eggs for a smoother texture.
Step 2
Crack the 4 fresh eggs into a bowl. Remove the chalazae (the white, stringy bits) and beat them thoroughly with a fork or whisk until smooth. Whisking well will help create a fluffier omelet.
Step 3
Add about half of the minced carrot and onion to the beaten eggs and mix gently. You’ll use the remaining vegetables as a topping later.
Step 4
Heat about 1-2 tablespoons of cooking oil in a non-stick frying pan over low heat. Use a paper towel to spread the oil thinly across the entire pan. This prevents the egg from burning, ensures even cooking, and stops it from sticking. Carefully pour the egg mixture into the pan.
Step 5
Once the egg mixture begins to set around the edges, layer the remaining vegetables (carrot, onion) over the partially cooked egg. Sprinkle a generous amount of shredded mozzarella cheese on top of the vegetables. The cheese will melt and add wonderful flavor. Finally, sprinkle a pinch of minced garlic for an aromatic boost.
Step 6
When about 70% of the egg is cooked, carefully start folding the omelet from one side using a spatula. Fold about one-third of it, then fold the remaining part over to create a roughly tri-folded shape. This will help form a neat omelet roll.
Step 7
If the egg is still a bit undercooked, you can pour in a little more of the remaining egg mixture and continue cooking and folding. Pouring more egg mixture while keeping the heat low will result in a thicker and more moist omelet.
Step 8
Once the egg is fully cooked and the cheese is melted, turn off the heat. Gently press the sides of the rolled omelet with the spatula to seal the edges and ensure a compact, tidy shape.
Step 9
Cut the finished cheesy rolled omelet into bite-sized pieces (about 2 cm thick). Slicing it while it’s still warm and steamy will prevent the cheese from oozing out and maintain a beautiful shape. The melted cheese inside is a delightful surprise!
Step 10
Serve immediately with warm rice, or for a treat for kids, pair it with a little mayonnaise or ketchup. Enjoy this simple yet delightful cheesy rolled omelet!
