Rolled Omelette (Gyeran Mari)

Finely dice half a medium onion.

Finely dice about 1 tablespoon each of red and green bell pepper.

Crack 4 eggs into a bowl. Add salt and whisk until well combined.

Add the chopped onion and bell peppers to the egg mixture. Stir to combine.

Add about 1/4 teaspoon of ground black pepper and mix well.

Heat a non-stick skillet over medium-low heat. Add 1 tablespoon of vegetable oil and spread it evenly with a brush.

Pour about one-third of the egg mixture into the pan, spreading it thinly. Cook until the edges are set but the center is still slightly wet.

Using a spatula, carefully roll the cooked portion of the omelette towards one side of the pan. Brush the exposed pan surface with a little oil.

Pour another third of the egg mixture into the empty space in the pan, lifting the rolled omelette slightly to let the new mixture flow underneath. Cook until set.

Roll the omelette again, incorporating the newly cooked layer. Repeat the process with the remaining egg mixture, rolling and adding oil as needed.

Once fully rolled, cook the omelette on all sides over low heat for a few minutes until golden brown and cooked through. This ensures the inside is fully cooked and the outside is nicely browned.

Transfer the rolled omelette to a cutting board and let it rest for about 5 minutes. This helps it hold its shape when sliced.

Using a sharp knife, slice the rolled omelette into 1-inch thick pieces.

Arrange the slices on a plate and serve immediately as a side dish or part of a meal.