Gyeran Mari with Summer Vegetables

Instructions

1. 1
   Blanch spinach in boiling salted water for 1 minute, squeeze dry, and season with sesame oil and salt.
2. 2
   Sauté zucchini and carrot separately in a hot pan with vegetable oil until slightly softened, about 2 minutes each. Season with salt and pepper.
3. 3
   Beat eggs in a bowl with salt and pepper until well combined.
4. 4
   Heat a non-stick pan or tamagoyaki pan over medium heat and lightly oil it.
5. 5
   Pour a thin layer of egg mixture and let it set for about 1 minute until the bottom is cooked but the top is still moist.
6. 6
   Arrange a line of spinach, zucchini, and carrot on one side of the egg sheet.
7. 7
   Gently roll the egg sheet tightly around the vegetables using a spatula or bamboo mat.
8. 8
   Transfer to a cutting board and slice into 1-inch pieces. Serve warm or at room temperature.