Korean Egg Roll Omelet (Gyeran Mari)

Ingredients

• 6 large Eggs
• 1/4 cup Carrot
• 1/4 cup Onion
• 2 tbsp Green onions
• 1/4 cup Red bell pepper
• 1/4 tsp Salt
• 1/8 tsp Black pepper
• 1 tbsp Vegetable oil

Instructions

1. 1Whisk the eggs in a bowl with salt and pepper.
2. 2Finely dice the carrot, onion, green onions, and red bell pepper.
3. 3Add the diced vegetables to the whisked eggs and mix well.
4. 4Heat the vegetable oil in a non-stick skillet over medium heat.
5. 5Pour a thin layer of the egg mixture into the skillet, enough to cover the bottom.
6. 6Cook for about 1-2 minutes, or until the egg is partially set but still slightly wet on top.
7. 7Using a spatula, gently roll the egg from one side to the other, creating a tight roll.
8. 8Push the roll to one side of the skillet and pour another thin layer of egg mixture into the empty space.
9. 9Lift the existing roll slightly to allow the new egg mixture to flow underneath.
10. 10Cook for another 1-2 minutes, or until the egg is partially set. Roll the existing omelet roll again to incorporate the new layer.
11. 11Repeat steps 8-10 until all the egg mixture is used.
12. 12Remove the egg roll from the skillet and let it cool slightly.
13. 13Slice the egg roll into bite-sized pieces and serve.

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