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Recipe Details:
This is a popular diabetic-friendly Korean side dish that can also serve a solid breakfast option.
Step 1 Cut all vegetables into small cubes (the smaller, the better) Step 2 In a large bowl, mix together the eggs, milk, and spices. Then add the cut vegetables. Mix well. Step 3 Pour 1.5 tbsp. of olive oil into a preheated frying pan with a thick bottom (save half a tablespoon to grease the pan during further cooking). Pour the eggs and milk mix into the frying pan in a thin layer (not all of it). Step 4 When the egg pancake starts to wrap (make sure not to dry it!), take a spatula and carefully roll part of the pancake from one edge. Move this part to the edge of the frying pan and add more egg mixture to the other edge, as if “extending the egg pancake”. Step 5 If you used only half of the egg and milk mixture, and your "pancake roll" is already large in diameter, wrap it up to the end, bake it until crusty, and make another egg pancake from the rest of the mixture, repeating the same process. Step 6 Put the ready egg roll on a plate and let it cool, only then cut it - otherwise the roll will crumble. Serve and enjoy!
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