Nori Omelet Rolls

Summary Not available

  • 12 eggs
  • 50 milliliters milk
  • salt
  • ground peppers
  • butter
  • 2 Nori seaweed
  1. Beat the eggs and whisk in milk

  2. Season with salt and pepper

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

  4. Repeat with remaining egg mixture to make 4 very thin omelets

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

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

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

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

  9. Trim leftover nori into thin strips

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

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