Seafood Rolled Omelet recipe - ingredients, nutrition and when to eat it
This seafood rolled omelet is made by folding finely chopped shrimp, squid, and scallions into eggs and pan-cooking them into a thick roll.
This seafood rolled omelet is made by folding finely chopped shrimp, squid, and scallions into eggs and pan-cooking them into a thick roll. The tender eggs pair well with the chewy seafood and fragrant scallions, making it a lovely side dish for rice.
Seafood · 20 minutes to cook
Nutrition (per 221g serving): 302.5 kcal · protein 30.5g · carbohydrate 1.6g · fat 17.6g · sodium 772.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cut the shrimp and squid into small pieces so the omelet rolls evenly without splitting.
Tips: If the pan is too hot, the outside will set before you can roll it, so keep the heat low.
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Ingredients (1 serving)
- Egg — 3 pc
- Shrimp — 3 pc
- Squid — 0.3 piece
- Korean chives — 1 Tbsp
- Salt — 0.3 tsp
- Cooking oil — 1 tsp