This delicious omelet makes a unique breakfast, reminiscent of tamagoyaki (egg sushi). But you can also slice the omelet into bite-sized pieces that show off the swirled interior, making it a great appetizer, too.
- 3 eggs
- 1 1/2 tablespoon mirin
- 1/4 teaspoon fine sea salt
- Sugar (optional), Pinch of
- 2 teaspoons sesame oil
- 1 sheet nori (toasted seaweed)
In a medium bowl, whisk together eggs, mirin, salt and sugar (if using). Heat a large skillet over medium heat until hot. Pour in oil and swirl to coat the bottom and about 1/4 inch up the sides of the pan. Pour in egg mixture and swirl again to coat the bottom evenly. Lower heat to medium-low. Place nori sheet on top, cover the pan and cook until eggs are set and nori is pliable, 2 to 3 minutes.
With a spatula, loosen one edge of omelet; gently fold edge over, then fold again, rolling omelet up like a jelly roll. Remove from the heat and slide omelet onto a plate or cutting board. Let sit for 1 to 2 minutes to allow nori to soften. Cut omelet in half crosswise, or let cool a few more minutes and cut it into 6 to 8 slices to reveal the interior. Serve warm or at room temperature.
Per Serving: 170 calories (100 from fat), 12g total fat, 3g saturated fat, 280mg cholesterol, 400mg sodium, 4g carbohydrates, 4g protein.
Be sure to check out the recipe video on YouTube for more useful tips on the recipe!
Inside Cooking Ep 140: Nori Omelet
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