Korean Omelette
This Korean omelet combines fluffy eggs, a sheet of nori, and a touch of soy sauce.
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Servings: 1 serving
Ingredients
- 2 eggs
- 2 drops sesame oil or 2 drops of avocado oil
- 0.5 teaspoon soy sauce or tamari or 0.5 teaspoon of coconut aminos, for a soy-free version
- 1 small sheet nori (seaweed)
- 1 teaspoon water
- avocado oil, mild olive oil or high-oleic sunflower oil for cooking
Procédé
- Beat the eggs with the soy sauce, sesame oil and water.2 eggs, 0.5 teaspoon soy sauce or tamari, 2 drops sesame oil, 1 teaspoon water
- Heat the frying pan and add a little oil. Pour the egg mixture into the pan and spread it in a thin layer over the base.avocado oil, mild olive oil or high-oleic sunflower oil
- Place the small sheet of nori on the egg mixture as it begins to set slightly.1 small sheet nori (seaweed)
- Roll up the omelette while it is still slightly soft. Then let it cook very briefly.
- Transfer the roll to a plate. Cut into sushi-sized pieces. Serve with a small bowl of soy sauce.
Notes
The nutritional information is calculated for the entire recipe. To serve as an appetiser, cut into 8 pieces (like sushi).
Equipment: large PFAS-free frying pan, spatula.
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