Soy-Free Korean Egg Roll Omelet (Gyeran Mari)

Ingredients

• 4 large Eggs
• 1 teaspoon Fish Sauce
• 1 tablespoon Green Onions
• 1 tablespoon Carrot
• 1 tablespoon Avocado Oil
• 1 tablespoon Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, whisk together eggs, fish sauce, water, chopped green onions, and finely diced carrot.
2. 2Heat avocado oil in a non-stick skillet over medium-low heat.
3. 3Pour a thin layer of the egg mixture into the skillet, enough to cover the bottom.
4. 4When the egg is almost set but still slightly wet, gently roll it from one side to the other using chopsticks or a spatula.
5. 5Push the rolled egg to one side of the pan, add another thin layer of egg mixture to the empty space, and continue rolling the egg to incorporate the new layer.
6. 6Repeat the process until all the egg mixture is used up.
7. 7Once the omelet is fully cooked and rolled, remove it from the skillet and let it cool slightly.
8. 8Slice the egg roll into bite-sized pieces and serve.

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