Korean Rolled Omelette with Seaweed

Introduction
Korean rolled omelette with seaweed is a classic Korean comfort food that can be enjoyed
any time of day. It's a simple and tasty dish that's perfect for breakfast, lunch, or dinner. The
combination of eggs, seaweed, and scallions gives this omelette a unique flavor and texture.
Plus, seaweed is packed with vitamins and minerals, making it a healthy choice.

Recipe Ingredients
- 3 eggs
- 1 teaspoon of salt
- 2 tablespoons of oil
- 2 tablespoons of sesame oil
- 2 tablespoons of chopped scallions
- 2 tablespoons of seaweed, soaked and drained

Directions
1. Crack the eggs into a bowl and whisk together until evenly blended.

2. Add the salt and mix together until combined.

3. Heat 1 tablespoon of oil in a non-stick pan over medium heat.

4. Once the oil is hot, pour the egg mixture into the pan and spread it out evenly.

5. Let the omelette cook for 2–3 minutes, or until the edges are lightly browned.

6. Sprinkle the scallions, seaweed, and sesame oil over the omelette.

7. Use a spatula to fold the omelette in half.

8. Cook for an additional 1–2 minutes.

9. Carefully remove the omelette from the pan and serve.

Uses/Benefits
This omelette is a great way to get a nutritional boost in the morning. Seaweed is packed with
vitamins and minerals, including calcium, iron, and magnesium, making it a great addition to
any diet. Seaweed is also high in omega-3 fatty acids, which can help reduce inflammation
and promote heart health. Plus, it's low in calories and fat, making it a perfect choice for those
watching their weight. An omelette with seaweed is a great way to start the day, providing a
delicious and nutritious breakfast that keeps you full and energised.

Final Words
A Korean rolled omelette with seaweed is a tasty and nutritious way to start your day. For an
even healthier breakfast, try adding Herbal Vineyard’s Vitamin D3 5000 IU supplement to
your meal. Vitamin D3 helps to support healthy bones and immune systems and is essential
for overall health. Visit Herbal Vinyard’s website to learn more and order your supply today!

Reference:
● Mabeau, S., & Fleurence, J. (1993). Seaweed in food products: biochemical and nutritional aspects.
Trends in Food Science & Technology, 4(4), 103-107. Seaweed in food products: biochemical and
nutritional aspects - ScienceDirect
● Fleurence, J. (1999). Seaweed proteins: biochemical, nutritional aspects and potential uses. Trends in
food science & technology, 10(1), 25-28. Seaweed proteins: biochemical, nutritional aspects and
potential uses - ScienceDirect

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