Shepherd’s Purse Egg Roll recipe - ingredients, nutrition and when to eat it
This Korean rolled omelet is made by mixing fragrant shepherd’s purse into beaten eggs and cooking it until thick and tender.
This Korean rolled omelet is made by mixing fragrant shepherd’s purse into beaten eggs and cooking it until thick and tender. Its delicate spring aroma comes through between the soft layers, making it a lovely side for a spring meal or lunchbox.
Vegetables · 15 minutes to cook
Nutrition (per 137.5g serving): 193.2 kcal · protein 14g · carbohydrate 2.8g · fat 13.4g · sodium 981.3mg
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: If the shepherd’s purse roots are thick, gently pound them with the back of a knife to soften them, then chop finely.
Tips: Heat the pan over high heat and the outside may cook too quickly, so roll the omelet slowly over low heat.
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Ingredients (1 serving)
- Eggs — 2 pc
- Shepherd’s purse — 30 g
- Salt — 0.5 tsp
- Cooking oil — 1 tsp