Korean Egg Roll (Gyeranmari)

Preparation time: 15 minutes

Cook time: 12 minutes

Nutrition facts (per serving): 256 cal (5.2g fat, 23g protein, 18g fiber)

Have you tried this egg roll for breakfast? Well, here’s a Korean delight that adds eggs and veggies to your morning meal in a delicious way.

Ingredients (6 servings)

5 large eggs

¼ teaspoon salt

¼ teaspoon black pepper

1 tablespoon whole milk

¼ teaspoon white vinegar

¼ cup carrot, chopped

¼ cup yellow onion, chopped

¼ cup green onion, chopped

¼ cup shitake mushrooms, sliced

¼ cup asparagus, sliced

Coconut oil

Preparation

Beat the eggs with vinegar, milk, black pepper, and salt in a medium bowl. Pass this egg mixture through a sieve into a suitable bowl. Set a 12-inch skillet with 1 teaspoon coconut oil over medium heat. Add the veggies, black pepper, and salt, then sauté for 5 minutes. Transfer the veggies to the egg mixture once cooled, and then mix well. Add 1 teaspoon coconut oil to the same skillet and pour ⅓ egg mixture.

Cook for 4 minutes until the egg is set, then gently roll the egg omelet from one side towards another, leaving ¼ part of the omelet unrolled. Make space for more egg mixture and pour in more of the ⅓ egg mixture. Continue cooking, rolling, and adding more of the egg mixture. Cook for 1 minute per side and then transfer to a plate. Slice the egg roll into 2-inch pieces. Serve warm.