Makes 1-12″ omelette.
Ingredients:
| - 4 full sheets of nori | |
| - 6 eggs | |
| - 1 Tbsp soy sauce | |
| - 1 1/2 tsp sesame oil | |
| - Cooking spray |
Equipment:
10″ non-stick square pan
Directions:
- Crack 2 eggs in a bowl. Add 1 tsp of soy sauce and a 1/2 tsp of sesame oil. Scramble until evenly combined.
- Mist a 10″ square non-stick pan well with cooking spray. Set atop a low-medium flame. Pour the scrambled egg mixture on the pan and roll the liquid around evenly until the entire surface is covered in egg. Let cook for about a minute until the eggs are lightly set.
- Lay a single layer of nori on the surface of the semi-cooked egg, trying to cover as much area as possible. You may need to cut one of the pieces of nori to fill in some of the surface area.
- Take the pan off the heat and onto a heat proof surface. Using a rubber spatula and your fingers, start rolling the omelette upwards, away from you, to create a tight roll, seam side down. Be careful as the egg will be hot. When you have created a roll, slide it down towards the handle of the pan.
- Spray the pan evenly with oil spray again. Now, repeat steps 1-4.
- Finally, for a third time, repeat steps 1-4. Carefully remove the omelette from the heat, wait to cool slightly, then cut with a sharp knife to serve.
