GyeranMari
This rolled egg breakfast is great to use up leftover veggies or lunchmeat. Slice your fillings up thinly, toss it in some eggs and you've got a delicious Korean roll.
Ingredients:
Eggs
Baby Portobello Mushrooms
Green Onion
Asparagus
Lunchmeat Ham
Nori Seaweed Sheets
Salt
Black Pepper
Unsalted Butter
This rolled egg breakfast is great to use up leftover veggies or lunchmeat. Slice your fillings up thinly, toss it in some eggs and you've got a delicious Korean roll.
Ingredients:
Eggs
Baby Portobello Mushrooms
Green Onion
Asparagus
Lunchmeat Ham
Nori Seaweed Sheets
Salt
Black Pepper
Unsalted Butter
This rolled egg breakfast is great to use up leftover veggies or lunchmeat. Slice your fillings up thinly, toss it in some eggs and you've got a delicious Korean roll.
Ingredients:
Eggs
Baby Portobello Mushrooms
Green Onion
Asparagus
Lunchmeat Ham
Nori Seaweed Sheets
Salt
Black Pepper
Unsalted Butter
Recommended Substitutions
Red Peppers, Cilantro, Green Beans, or any other leftover veggies for Asparagus or Green Onion
Tofu or Shredded Meat for Mushrooms or Lunchmeat Ham