Nori Omelet Rolls

Beat the eggs and whisk in milk

Season with salt and pepper

Heat a small amount of butter in a non-stick frying pan and cook 1/4 of the egg mixture until slightly browned

Repeat with remaining egg mixture to make 4 very thin omelets

Place plastic wrap on the work surface and spread the omelets on the plastic in a slightly overlapping manner

Trim seaweed into a rectangle and place on top to fit omelets

Cover with plastic wrap, press gently and let stand for 5 minutes

Remove the cover and roll the omelets tightly using the plastic wrap

Trim leftover nori into thin strips

Slice omelet roll, transfer to plates and garnish with seaweed strips