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Photo of Nori omelette with oyster sauce and sesame sprinkle by WW

Nori omelette with oyster sauce and sesame sprinkle

Total Time
35 min
20 min
15 min



12 medium

Skim milk

cup(s), (160ml)

Dried nori seeweed

6 sheet(s), halved

Oyster sauce

½ cup(s), (125ml), warmed

Sesame seeds

2 tsp, toasted

Fresh red chilli

1 whole, thinly sliced

Green shallot(s)

2 individual, thinly sliced

Fresh coriander

½ cup(s), leaves

Oil spray

1 x 3 second spray(s)


  1. Whisk eggs and milk in a jug until well combined. Season with salt and pepper. Lightly spray a medium non-stick frying with oil and heat over medium-high heat. Pour ¼ cup of egg mixture into pan and cook for 10 seconds or until base of omelette is set.
  2. Top with 1 piece of nori. Roll mini omelette up, then push to back of pan. Pour another ¼ cup egg mixture into pan. Slightly lift the first mini omelette so it sticks to the wet egg mixture. Top with another nori sheet. Roll up second mini omelette to enclose the first. Push omelette to back of pan. Repeat with another ¼ cup egg mixture and 1 nori sheet to make 3 mini omelettes enclosed in 1 large omelette. Transfer omelette to a board. Cover to keep warm. Repeat with remaining egg mixture and nori sheets to make 4 large omelettes in total.
  3. Slice omelettes thickly. Serve with oyster sauce, seeds, chilli, shallot and coriander.


SERVING SUGGESTION: Steamed Asian greens such as bok choy and gai lan (Chinese broccoli).