Korean-style Omelette Recipe
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- 2 large eggs
- 5-6 shrimp, peeled, deveined and chopped
- 1/4 cup of flour
- 1/2 cup of water
- red pepper flakes (or you could use fresh green chilis depending on your affinity for heat)
- 1/4 red bell pepper, sliced
- 1/2 italian pepper, sliced
- 1/4 white onion, sliced
- 2 scallion stalks, sliced
- salt and pepper to taste
- olive oil
How to make Korean-style Omelette
This spin on an omelette definitely takes brunch up a notch or two, in my opinion. Savory and a bomb of flavor on the inside and crispy on the outside. You need to try it!
- To make starting batter, mix together flour, water, 1 egg and red pepper flakes. Add salt and pepper.
- Add all the veggies to the batter and give it a good mix.
- Heat oil in a large non-stick skillet and pour in batter and veggies. Spread it around evenly.
- When sides start to cook, add shrimp to the top, spreading around, then pour the second whisked egg over that. Cover your pan.
- Uncover pan after 3 minutes. Shrimp should be cooked and egg should be relatively solid.
- Flip. This takes a little practice, so don't worry if your omelette doesn't come out too perfect. (If you're not into flipping, you can always put it in the oven for a minute or two to make sure the top cooks through.)
- When both sides are browned, remove from heat and serve.