gyeran mari

AKA

KOREAN ROLLED EGGS

This is a great easy way to make eggs. One of my favorite Korean side dishes (banchan) . Great for breakfast lunch or dinner. The possibilities are endless with fillings, but this is the most common . A good introductory recipe to Korean cooking and hopefully the first of many to come in this page . It is also a low carb alternative and free of gluten . I hope you have a great weekend ahead with loved ones ;).

serve 2-3

kosher style | vegetarian | low carb | gluten free

INGREDIENTS

INSTRUCTIONS

5 MEDIUM EGGS

1/4 CUP FINELLY DICED CARROTS

1/4 CUP CHOPPED GREEN ONIONS

1/4 TSP. HIMALAYAN PINK SALT

1/8 TSP. FRESHLY GROUND PEPPER

NON- STICK SPRAY OF CHOICE

1. CUT AND PREPARE ALL INGREDIENTS

2. WHISK EGGS

3. ADD THE GREEN ONIONS, CARROTS, SALT AND PEPPER.

4. WHISK AGAIN TO COMBINE

5. HEAT A PAN TO MEDIUM-LOW AND SPRAY WITH NON-STICK SPRAY OR A MILD OIL .

6. POUR THE EGG MIXTURE; ENOUGH TO CREATE A THIN LAYER TO COVER THE BOTTOM OF THE PAN .

7. WITH A SPATULA , START ROLLING THE EGG ONTO IT SELF FORMING A ROLL.

8. PUSH BACK THE EGG TO ONE SIDE OF THE PAN . SPRAY AGAIN WITH NON-STICK SPRAY AND DO ANOTHER LAYER OF EGG. YOU WILL REPEAT THIS PROCESS ABOUT 4-5 TIMES UNTIL YOU FINISH THE EGG MIXTURE.

9. LET REST FOR A FEW MINUTES BEFORE SLICING.

ENJOY ;)