Nori omelette with oyster sauce and sesame sprinkle
3
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Egg(s)
12 medium
Skim milk
⅔ 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)
Instructions
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.
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