Colorful Vegetable Rolled Omelet (Gyeranmari)
Colorful Vegetable Rolled Omelet (Gyeranmari)
Perfect for Lunch Boxes! Easy and Beautiful Vegetable Rolled Omelet
A magical way to get picky eaters to enjoy vegetables! This visually appealing rolled omelet is popular for lunch boxes because it’s easy and simple to make. Its colorful cross-section makes it as fun to look at as it is to eat.
Main Ingredients- 10 eggs
- 1/4 carrot
- 1 small green bell pepper
Seasoning & Others- 2 pinches fine salt
- 3-4 Tbsp olive oil
- 2 pinches fine salt
- 3-4 Tbsp olive oil
Cooking Instructions
Step 1
First, prepare 10 eggs. Carefully separate the yolks from the whites for 8 of the eggs. Crack the remaining 2 eggs entirely into a bowl with their yolks, add 1 pinch of fine salt, and whisk well to break the chalazae (the stringy bits) and create a smooth mixture.
Step 2
When separating the egg whites, it’s crucial to ensure as little yolk as possible gets into the whites. This is key to achieving a beautiful, distinct color in the final rolled omelet.
Step 3
Wash the carrot and green bell pepper, remove the seeds, and mince them as finely as possible. Add these finely chopped vegetables to the separated egg whites, along with the remaining pinch of salt, and mix thoroughly until evenly combined.
Step 4
Now, prepare the pan for cooking the omelet. Pour a generous amount of olive oil into the pan, and use a paper towel to spread a thin, even layer of oil across the entire bottom surface to coat it. Maintain a medium-low heat.
Step 5
Pour the egg white mixture with vegetables into the heated pan. Gently and slowly start rolling it from the edge. Once a portion is rolled, push it to the side of the pan. Lightly add more olive oil to the empty space, then bring the rolled egg back to the oiled area and pour the remaining egg white mixture over it. Roll this new layer as well. Transfer the newly formed white omelet layer from the pan to a cutting board to cool slightly. (It’s important to keep the heat at medium-low!)
Step 6
Lightly coat the pan with olive oil again, then reduce the heat to low before pouring in the yolk mixture. Be cautious, as high heat can easily burn the yolk’s color, so always use low heat. Pour in about half of the yolk mixture. When the egg is halfway cooked, place the previously made white omelet layer on top and roll it together. Carefully wrap the white omelet layer with the yolk mixture once more.
Step 7
Finally, pour in the remaining yolk mixture and gently roll the omelet, turning it carefully to ensure it cooks through evenly on all sides. This process requires patience over low heat, but you’ll be completely satisfied when you slice into the omelet and reveal its beautiful, layered colors! Cooking slowly over low heat also contributes to an incredibly soft texture.
