How to Make Gyerranmari, A Korean Style Omelet | In The Kitchen With The Korean Vegan

carrot

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories and adds moisture.

green onion

🥗Healthier: chives

💰Cheaper: regular onion

Chives provide a similar flavor with fewer calories.

bell pepper

🥗Healthier: red pepper

💰Cheaper: frozen mixed vegetables

Frozen vegetables are often more affordable and convenient.

Chop the carrot into very small pieces using a julienner and knife.

Chop the sweet pepper into small pieces and add to the measuring cup with the carrot.

Chop green onions and add to the same measuring cup with the other vegetables.

Pour Just Egg into the measuring cup until it reaches the 1 cup mark, adjusting for the volume of vegetables.

Add coarse sea salt and cracked black pepper to the egg mixture and stir well.

Heat a non-stick square pan over medium heat and brush with about 1 teaspoon of avocado oil.

Pour about 1/4 cup of the egg mixture into the pan, spreading it evenly.

Pull the edges of the omelette away from the pan with a spatula to check if it's cooked on the bottom.

Once the edges come off cleanly, start rolling the omelette from the side closest to the handle, creating a tight roll.

Push the rolled omelette to one side of the pan and add another 1/4 teaspoon of oil if needed.

Pour another 1/4 cup of the egg mixture into the pan, allowing it to meet the edge of the rolled omelette.

Repeat the rolling process, starting at the handle side and pressing down tightly as you roll.

Add another 1/4 cup of the egg mixture and repeat the rolling process again, optionally using chopsticks to help create a tight roll.

Once all the mixture is used, remove the omelette from the pan and let it cool for about 3-4 minutes before slicing.

Slice the cooled omelette into 1/2 inch thick pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens