Korean Rolled Omelet (Gyeran Mari)

Ingredients

Steps

1. 1

   Crack the eggs into a large bowl. Add the salt, black pepper, and sesame oil, then whisk until fully combined. Stir in the carrots, red bell pepper, and green onions.

2. 2

   Heat the avocado oil in a 10- or 12-inch nonstick skillet over medium-low heat. Pour about 1/2 cup of the egg mixture into the skillet, tilting the pan to form a thin, even layer.

3. 3

   Cook for 1 to 2 minutes, until the egg is mostly set but still slightly moist on top.

4. 4

   Using a silicone spatula, carefully roll the egg from one side of the skillet toward the other, stopping just before reaching the opposite edge.

5. 5

   Slide the egg roll back to the starting side of the skillet, then pour in another 1/2 cup of the egg mixture.

6. 6

   Once the new layer is mostly set, roll the cooked egg over it. Continue adding thin layers and rolling until all the egg mixture has been used.

7. 7

   Cook the finished roll for another 1 to 2 minutes, turning it gently to cook the center and lightly brown the outside.

8. 8

   Transfer the egg roll to a cutting board, let it rest for 5 minutes, then slice.