My Korean Kitchen · by Sue Pressey★ 4.9 (8)
Rolled Seaweed and Egg Omelette
NUTRITION · PER SERVING13M COOK
CAL 8%·PRO 18%
CARBS 3G8% OF CAL
0G FIBER1G SUGAR2G OTHER
FAT 11G67% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Korean egg omelette rolled with rice and seaweed. Savory and simple, quick to prepare for breakfast or lunch.
mainkoreanegg disheggsdairy freegluten freevegetarian
View the full recipe on My Korean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 5 extra large eggs
- 1 Tbsp rice wine (mirim)
- 1/4 tsp fine sea salt
- 1 1/2 dried seaweed sheets ((1 sheet size is about 19cm x 20.5cm or 7.5 inch x 8 inch))
- Some cooking oil
At a glance
PER SERVING · TIME 13M
CAL 8%·PRO 18%
CARBS 3G8% OF CAL
0G FIBER1G SUGAR2G OTHER
FAT 11G67% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 8m
- Sodium
- 345mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 0.26mg
- Calcium
- 34mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 345MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.