Seaweed Egg Roll

Ingredients

• 3 large free-range eggs
• 2 Tablespoons EV Olive Oil
• 2 Obento Yaki Nori Seaweed Sushi sheets
• Big pinch of sea salt and cracked black pepper
• Kimchi

Method

1. Whisk together eggs, salt and pepper in jug.
2. Heat a 12-inch non-stick pan When the pan is hot, swirl in the EV Olive Oil oil.
3. Pour in half the eggs mix and tilt the pan until a thin layer forms.
4. When egg is set and the top is still moist, add one sheet of nori sheet..
5. Begin rolling up one edge of the egg, flipping over about 2 inches and continue folding it over until you reach the end. Push the rolled egg to the edge of the pan.
6. Pour the rest of the egg into the pan. Tilt the panto form a thin egg layer that completely covers the bottom.
7. When the bottom is set and the top is still moist, lay the second piece of nori sheet on the egg.
8. Again, roll up the egg layer , starting on the end with the cooked egg until you reach the end of the pan.
9. Transfer egg roll to a board and slice it up. Serve with kimchi, mayo, or your favourite sauce and enjoy!

Product used in recipe

• Obento - Yaki Nori For Sushi