Korean Mini Egg Vegetable Omelette with Soy Sauce and Vinegar Dipping Sauce

You can make this Asian recipe in 15 minutes Korean egg vegetable omelette with scallion, onion and carrot paired with a soy sauce and vinegar dipping sauce. Lots of protein and fiber combined. You can find all of the ingredients in your local supermarket, no need to go to an Asian market.

Ingredients

Eggs 6 Medium , beaten
Carrot 1 Medium , diced
Scallion 4 Medium , diced
Onion 1 Medium , diced
Salt 1/2 Teaspoon
Pepper 1/4 Teaspoon
Vegetable oil 3 Teaspoon
For the dipping sauce
Soy sauce 4 Tablespoon
Rice vinegar 2 Tablespoon (any vinegar)

Directions

MAKING

1. In a bowl take the eggs. Add the vegetables, salt and pepper and mix well.

2. In a pan heat some oil. Pour spoon full of the egg mixture into the pan making small circles.

3. Cook till one side turns golden brown, flip and continue to cook till the other side turns golden brown. Transfer into a plate. Repeat this with the rest of the mixture.

4. In a small bowl mix the soy sauce and rice vinegar till combined.

SERVING

5. In a serving plate, serve the omelette with the dip.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 112Calories from Fat 62

 % Daily Value*

Total Fat 7 g10.8%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 798 mg33.25%

Total Carbohydrates 6 g2%

Dietary Fiber 1 g4%

Sugars 2 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet