Ingredients
Scale
- 4 large eggs
- 2 tablespoons milk
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 2 green onions, finely chopped
- 1 small carrot (finely grated, optional)
- ½ bell pepper (finely chopped, optional)
- 1 teaspoon sesame oil (optional)
Instructions
- In a mixing bowl, whisk together eggs, milk, and salt until frothy. Stir in green onions and any optional ingredients.
- Heat a non-stick skillet over medium heat and add vegetable oil. Pour a quarter of the egg mixture into the skillet and cook until edges start to set.
- Roll the omelette gently from one side to another using a spatula and push it to one side of the skillet.
- Add more egg mixture to the empty side of the skillet, allowing it to cook briefly before folding the rolled omelette over this layer. Repeat until all egg mixture is used.
- Once fully cooked, let cool slightly before slicing into bite-sized pieces.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast/Appetizer
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 1g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 180mg