Rolled Omelette with Nori and Spring Onion

Make rolled omelette with nori and spring onion, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
2 large, about 110 g Egg
1 white, about 33 g Egg white
1 tsp (5 g) Tamari
10 g Spring onion
1 sheet, about 3 g Nori sheets
4 sprays Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
Ingredient notes on the recipe page.

METHOD
1. Beat the eggs, the white and the tamari together with the finely sliced spring onion.
2. Spray a small non-stick pan and set it over a medium-low heat. Pour in a third of the egg, tilt to cover the base, lay the nori sheet on top while it is still wet and let it set for a minute.
3. Roll the omelette up from one side to the other with a spatula and push the roll to the far edge. Pour in another third of the egg, lift the roll so egg runs under it, let it set and roll again. Repeat once more.
4. Tip out, press it lightly into a rectangle with the spatula, cool for a minute and slice into rounds.

Contains eggs and soya.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/rolled-omelette-nori-spring-onion

AI-generated images illustrating the recipe.

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