photo by Spoon Fork Bacon
This sliced omelet goes beyond breakfast –– it’s a classic banchan (Korean side dish) at Korean barbecue restaurants and home dinner tables alike. You can make this recipe in a standard nonstick skillet, but if you’re a fan of the dish consider springing for the gyeran mari pan that’s classic for making it. These rectangular nonstick pans are inexpensive and can be used to make Japan’s similar egg dish tamago, or for griddled sandwiches or French toast as well.
Serves 2
Ingredients
4 large eggs
Kosher salt and freshly ground black pepper
1/2 tablespoon neutral oil, such as canola or vegetable oil
2 tablespoons minced carrot
2 tablespoons minced onion
2 tablespoons minced scallion
Directions
Special equipment: a 7-by-10-inch gyeran mari pan or rectangular nonstick omelet pan
Whisk together the eggs, 1/2 teaspoon salt and black pepper to taste in a small bowl. Set aside.
Heat the oil in a 7-by-10-inch gyeran mari pan or rectangular nonstick omelet pan or a medium nonstick skillet over medium-low heat. Add the carrot, onion, scallion and 1/4 teaspoon salt to the pan. Stir-fry the vegetables until they are slightly softened, about 2 minutes.
Spread the vegetable mixture evenly across the pan. Whisk the eggs again to combine, then add two-thirds of the mixture to the pan. Tilt the pan to spread the eggs from edge to edge. As soon as the edges begin to set but while the middle is still wet (about 1 minute), use a spatula to begin to fold and roll the omelet onto itself, starting from the top edge furthest away from you and working down towards the bottom. Once you’ve completed rolling the omelet, push it to the top edge of the square pan (or to the middle of a round skillet).
Whisk the remaining egg mixture again to combine and pour it into the pan under the egg roll. Move the pan to spread the eggs from edge to edge. Once the edges begin to set, use the spatula to finish rolling the omelet towards the bottom of the pan.
Transfer the rolled omelet to a cutting board and let sit until cool enough to handle. Cut into 3/4-inch-thick slices and serve.
Cook’s Note
You can use any combination of vegetables or meat on hand for this rolled omelet. Make it with chopped spinach, deli ham or Spam or try placing a sheet of roasted seaweed on the omelet before rolling it up.