Korean style Rolled Omelet

Time to Cook: 
10 min
Time to Prepare: 
5 min
Number of Servings: 
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Author: Karen Humphrey

This way of cooking an omelete is completely genius. Rolled and sliced, they can be eaten with your fingers, which makes them a fantastic healthy snack option for kids. Switch up the vegetables to something your family enjoys, and serve with a little dip on the side if you wish.

The trick with making this dish is a low temperature and patience. You want to cook the egg slowly and gently over low heat. It's a little bit technical to learn how to cook, but you can do it!

Turn your omelet into a finger food snack


3 large eggs

1/2 small carrot, grated

1 green onion, chopped finely

non stick spray


1. Beat the eggs together in a bowl and set aside, then prep your veggies.

2. Coat a non stick pan with cooking spray. You can make this dish in a large or smaller pan-both will work. Put the pan on an element on medium low heat and allow it to warm.

3. Once the pan is warmed, pour half of the egg mixture into the pan. Don't stir it, just let it gently cook in the pan.

4. When the egg is mostly set but the top is still a bit wet, sprinkle the vegetables over top. Allow it to cook a bit longer to set more.

5. On one end of the omelete, lift the edge (about 1 1/2 inches) and roll it over. Move the omelete over in the pan a bit to give you room to add more egg.

6. Gently pour half of the remaining egg into the pan beside the side of the omelet that you didn't roll so that it makes the omelet bigger.  Allow it too gently cook, still on low heat without stirring, until set.

7. Continue to roll the omelet and move it over, adding the last bit of egg to the pan and letting it cook over low heat as well. Once it's set roll the whole thing up and transfer to a cutting board.

8. Slice your omelet into pieces and eat!

Adapted from Korean Bapsang