This is basically an omelete with a sheet of roasted seaweed placed on it, then thinly sliced (done in my mandoline slicer) vegetables. Its a great way to get your protein (eggs) and vitamins/minerals (vegetables) in a really quick prep time, and probably the most low fat way too, we will be adding some meat to ours, maybe some spring-water tuna.
- 3 tbs soy sauce
- 1/2 tsp wasabi paste
- 125ml (1/2 cup) water
- 8 eggs, at room temperature
- Pinch of salt
- 20g (1 tbs) butter
- 4 sheets sushi nori (roasted seaweed)
- 1 carrot, peeled, cut into thick matchsticks
- 2 celery sticks, trimmed, cut into thick matchsticks
- 40g snow pea sprouts, stems trimmed
- Whisk the soy sauce, wasabi and 60ml (1/4 cup) of the water in a small bowl until well combined. Cover and set aside until serving.
- Crack the eggs into a large jug and add the remaining water. Add salt and use a fork to whisk until well combined.
- Heat 1 tsp of the butter in a 20cm non-stick frying pan over medium-high heat until foaming. Pour a quarter of egg mixture into pan and tilt pan until mixture covers base. As omelette begins to set, lift edge so uncooked egg runs underneath. Cook, uncovered, for 2 minutes or until omelette is set. Slide onto a large plate and cover loosely with foil to keep warm. Repeat in 3 more batches with remaining butter and egg mixture.
- Place the omelettes in a single layer on a clean surface. Top each with 1 nori sheet. Divide carrot, celery and snow pea sprouts among nori sheets, placing down the centre. Roll the omelette up tightly. Trim edges and cut the rolls in half. Arrange on a serving plate and serve with the wasabi mixtureRecipe from taste.com