Sunday Supper has partnered with Davidson’s Eggs for today’s event where we are featuring eggs-traordinary recipes that are prepared without using the oven!
We often associate eggs with breakfast, but oftentimes I like to make a quick lunch or dinner with eggs as the main player. It could be as simple as frying a couple of eggs or I will sometimes make gaeran jjim (Korean steamed egg casserole) for dinner. This protein-packed pantry staple is so versatile and nutritious.
Today I’m sharing my recipe for Korean rolled omelet or gaeran mari. It is a quick and simple dish that is perfect for a light lunch and it travels well so it is also ideal for a packed lunch.
The cooking technique for this omelet is eggs-tra fun! I made a short video to demonstrate the technique since showing is so much easier than telling. Other notes for a successful gaeran mari is that the filling should be kept to a minimum, about 2-3, and that they should be finely chopped for thorough and even cooking. It also helps to make the “rolling” easier as you’ll see in the video.
This omelet can be as simple as just including green onions. I’ve made one with ham and enoki mushrooms which my kids devoured. Today I’m sharing a vegetarian version with red bell pepper, green onions, and a sheet of gheem a.k.a. seasoned nori a.k.a. seasoned dried laver which can be found at your local Asian market or you can make at home. It’s a fun dish to make and super tasty. I hope you give it a try!
- 4 large eggs (Davidson’s Safest Choice recommended)
- ½ cup finely chopped red bell pepper (about half a medium-sized pepper)
- ½ cup finely chopped green onions (about 3 stalks)
- ½ teaspoon Kosher salt
- Black pepper
- Cooking oil
- 1 sheet of gheem (seasoned dried seaweed)
- In a medium-sized bowl, beat the eggs. Add the pepper, green onions, salt, and a dash of fresh black pepper. Mix until thoroughly combined.
- Heat a 12-inch non-stick skillet over medium-low heat. Add a couple of teaspoons of cooking oil.
- Pour a third of the egg mixture into the pan. Swirl the pan so that you have a thin layer of the egg mixture covering the bottom of the pan. Let it cook until the edges start to harden and the eggs become less translucent.
- Start rolling on one side of the omelet. Fold one edge over toward the center so that it’s overlapping about 1 inch. Fold it over once more.
- Shimmy the pan so the rolled portion of the omelet slides away from the center. This will expose the part of the pan next to the unrolled portion of the omelet.
- Pour another third of the egg mixture into the pan where you’ve just exposed the pan. With a rubber spatula, spread the mixture so that it is an even thin layer. It’s okay if it gets onto the unrolled portion of the omelet.
- Lay the sheet of gheem onto the unrolled portion of the omelet. Fold the omelet again until the rolled portion reaches the center. Carefully slide the rolled portion toward the edge of the pan.
- Pour the remaining mixture into the pan and spread it out so that it is an even thin layer.
- Continue rolling carefully until everything is rolled up! Carefully roll the omelet onto its side and let cook for about 30 seconds. Roll again and let cook for 30 seconds. Roll once more onto the other short side and let cook. This also helps shape the omelet so that it’s rectangular when you cut into it.
- Slide the omelet onto a plate or cutting board and let cool for about 10-15 minutes.
- To serve: With a sharp knife, trim the ends of the omelet. Then slice into the omelet at a 45-degree angle. Continue by making 1-inch thick slices.
Do you have a winning no-bake egg recipe that you want to share? Our sponsor, Davidson’s Eggs, is also hosting a recipe contest with great prizes, including a free ticket to the Food and Wine Conference in Orlando this July. Click here for more details!
The Safest Choice™ all-natural, gentle warm bath pasteurization process eliminates the risk of Salmonella in eggs without changing the nutrition or flavor. Davidson’s Safest Choice Eggs are pasteurized, so they taste great and are safe for all your favorite egg dishes! Did you know? Most eggs sold in cartons are NOT pasteurized. For more information on Davidson’s Eggs, visit them on their website, “like” them on Facebook, follow them on Twitter, and Pinterest. To find a store that carries Davidson’s Eggs, click here.
Here are more eggs-cellent recipes by the Sunday Supper crew!
No-Bake Savory Recipes:
- Asparagus Egg Salad by Family Foodie
- Buffalo Aioli by Alida’s Kitchen
- Chicken Caesar Salad by Peanut Butter and Peppers
- Deviled Egg Crostini by Hip Foodie Mom
- Grilled Pizza with Egg, Arugula, and Balsamic by Ruffles & Truffles
- Huevos Rancheros by The Wimpy Vegetarian
- Korean Rolled Omelette (Gaeran Mari) by kimchi MOM
- Mom’s Potato Salad by Casa de Crews
- Pizza for Breakfast! Waffles by Foxes Love Lemons
- Shrimp Salad with Lemon Basil Dressing by Cindy’s Recipes and Writings
No-Bake Sweet Recipes:
- Brownie Batter Truffles by Desserts Required
- Creamy Chocolate Blender Mousse by Shockingly Delicious
- Frozen Strawberry Lemonade Pie by Neighborfood
- “Funky Monkey” PB Ripple Chip Banana Ice Cream by Cupcakes & Kale Chips
- Lemon and Strawberry Parfaits by Magnolia Days
- No Bake Cheesecake by Hezzi-D’s Books and Cooks
- Raspberry Lemon Meringue Waffles by Melanie Makes
- Raspberry Mousse by That Skinny Chick Can Bake
- Salted Caramel Pudding Cups by The Foodie Army Wife
- Strawberry Marshmallow S’mores by The Girl In The Little Red Kitchen
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This post is sponsored by the Davidson’s Safest Choice Eggs. All opinions are my own.