Fluffy Rolled Omelet with Seaweed
Savory Seaweed Rolled Omelet Recipe
Adding gimbap or lunchbox seaweed to your rolled omelet brings a delightful savory flavor that perfectly complements the soft egg texture. This simple yet satisfying dish is a favorite for both kids and adults. A wonderful side dish that’s both easy and hearty.
Main Ingredients- 5 fresh eggs
- 1 sheet of gimbap or lunchbox seaweed
- A pinch of salt (to season the egg mixture)
Seasoning & Others- 2 Tbsp cooking oil (for the pan)
- 2 Tbsp cooking oil (for the pan)
Cooking Instructions
Step 1
First, carefully crack 5 eggs into a clean mixing bowl. Gently whisk them with chopsticks or a whisk until the yolks and whites are well combined. Be careful not to over-whisk.
Step 2
Add a small pinch of salt to the egg mixture to season it. This helps to eliminate any eggy smell and enhances the overall umami flavor. You can also add a dash of pepper if you like.
Step 3
Heat a frying pan over medium heat and add about 2 tablespoons of cooking oil. Spread the oil thinly over the entire pan using a paper towel. This prevents the egg from sticking and ensures a smooth cook. Pour about 1/3 to 1/4 of the prepared egg mixture into the pan, creating a thin layer. Gently swirl the pan to spread the egg evenly as it cooks.
