Nutritious Vegetable Rolled Omelet
A Flavorful and Nutrient-Packed Vegetable Rolled Omelet! Even Picky Eaters Will Love It!
Introducing our ‘Vegetable Rolled Omelet,’ a delightful dish that perfectly balances the softness of eggs with the satisfying crunch of fresh vegetables, offering a complete package of taste, texture, and nutrition. Eggs, enjoyed in various forms like steamed, fried, or in soy sauce, can be made even healthier by incorporating a generous amount of colorful vegetables. This recipe is specifically designed to appeal to children who might be hesitant about eating vegetables, making it a hit at mealtime. For adults, a hint of chili pepper can cut through any richness, creating a perfectly balanced flavor profile.
Main Ingredients- 3 fresh eggs
- 1/3 carrot (finely diced)
- 1/4 onion (finely chopped)
- 2 baby king oyster mushrooms (finely minced)
- A small bunch of fresh chives (finely chopped)
- 1 chili pepper (optional, seeds removed and finely minced)
- 1 Tbsp cooking oil
Egg Mixture Seasoning- 1 Tbsp cooking wine (e.g., Mirin)
- 1/2 tsp sea salt (or regular salt)
- A pinch of black pepper (freshly ground)
- 1 Tbsp cooking wine (e.g., Mirin)
- 1/2 tsp sea salt (or regular salt)
- A pinch of black pepper (freshly ground)
Cooking Instructions
Step 1
Finely mince all the vegetables that will go into the omelet: carrot, onion, baby king oyster mushrooms, chives, and the optional chili pepper. Aim for a uniform, small dice for each ingredient to ensure they distribute evenly and cook consistently within the omelet.
Step 2
In a large bowl, crack the 3 fresh eggs. Use chopsticks to meticulously remove the chalazae (the white, stringy bits) from the egg whites; this step ensures a smoother, more delicate texture. Add the sea salt (or regular salt), cooking wine, and a pinch of black pepper. Whisk everything together with chopsticks until the eggs are thoroughly combined, being careful not to create excessive foam. A gentle whisking motion is best for a tender result.
Step 3
Add all the finely chopped vegetables from Step 1 into the seasoned egg mixture from Step 2. Gently stir with chopsticks or a spatula until the vegetables are evenly distributed throughout the egg mixture. This ensures that the vegetables are spread throughout the omelet when rolled, creating a visually appealing and consistently flavored result.
Step 4
Heat 1 tablespoon of cooking oil in a non-stick skillet over low heat. Be mindful not to let the pan get too hot, as this can cause the egg to burn quickly. Pour half of the vegetable-egg mixture into the heated pan, spreading it thinly to create an even layer. Tilt the pan gently to ensure the egg mixture covers the entire surface.
Step 5
Once the bottom layer is lightly set and the top surface begins to look slightly firm or ‘꾸덕해지면’ (a Korean term describing a semi-set, slightly moist texture), carefully begin to roll the omelet from one end using chopsticks or a spatula. Start with a thin roll to make it easier to add subsequent layers of egg. After rolling the first portion, pour the remaining half of the egg mixture into the pan. Gently lift the rolled portion and pour the new egg mixture underneath it to help the layers adhere together seamlessly.
Step 6
As the newly added egg mixture starts to set and develop that ‘꾸덕해지면’ texture on top, continue rolling the omelet, incorporating the previously rolled section. Repeat this process of pouring egg mixture and rolling until all the egg mixture is used up, creating a thick, substantial rolled omelet. Continue to cook over low heat throughout this process to ensure it cooks through without burning.
Step 7
Your vibrant and nutritious Vegetable Rolled Omelet is now ready! It’s a simple yet impressive dish that anyone can make with minimal effort beyond chopping the vegetables. This omelet is a fantastic way to incorporate protein and vitamins into your diet, and its tender texture makes it a universally loved dish, perfect for both children and adults.
