Korean Egg Roll with Seaweed

A closeup shot of a cut up Korean Egg Roll Omelet with Roasted Seaweed on a white plate with gray flowers. You can see the spirals of egg and bright yellow egg in the cut-up pieces.

4.86 from 14 votes

Korean Egg Roll with Seaweed

This simple and healthy Korean egg roll with roasted seaweed is my favorite new spin on cooking omelets! Requiring only four ingredients, you can make these tasty and protein-packed bites for breakfast or snack in just 10 minutes!

Prep Time5

Cook Time5

Total Time10

Course: Breakfast

Cuisine: Korean

Keyword: gluten-free, healthy Asian food, keto, low carb, nom nom paleo, nomnompaleo, paleo, Whole30

Servings: person

Author: Michelle Tam

Ingredients

3 large eggs
¼ teaspoon Diamond Crystal kosher salt
2 teaspoons avocado oil
2 roasted seaweed sheet a.k.a. nori or gim

Instructions

In a liquid measuring cup or bowl, whisk together the eggs and salt.
Heat a 12-inch non-stick pan or well-seasoned cast iron or carbon steel pan on medium heat. When the pan is hot, swirl in the oil.
Pour in half the eggs and rotate the pan until a thin layer forms.
When the bottom is set and the top is still moist, add one sheet of roasted seaweed.
Start rolling up one edge of the egg, flipping over about 2 inches and continue folding it over until you reach the end. Push the rolled egg to the edge of the skillet.
Pour the rest of the whisked egg into the pan. Tip the skillet to form a thin egg layer that completely covers the bottom.
When the bottom is set and the top is still moist, lay the second piece of roasted seaweed on the egg.
Roll up the egg omelet again, starting on the end with the cooked egg omelet until you reach the end of the pan.
Transfer the egg to a cutting board and slice it up. Serve with kimchi and enjoy!

Video

Nutrition