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Nori & smoked salmon omelettes
Nori & smoked salmon omelettes
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Elevate your omelette with Japanese flair using nori and smoked salmon.
Ingredients:
  • 2 sheets nori
  • 1 bunch fresh chives
  • 8 eggs
  • 90g (1/3 cup) low-fat natural yoghurt
  • 2 tsp wasabi paste
  • Olive oil spray
  • 200g smoked salmon, sliced
  • 40g baby rocket leaves
Instructions:
  • Cut each sheet of nori into quarters using scissors. Layer the strips and slice them into thin pieces. Chop chives into 2cm lengths.
  • Whisk together eggs, yogurt, and wasabi in a large jug using a fork until fully combined. Stir in nori and chives until evenly mixed.
  • 1. Heat a medium non-stick frying pan (20 cm base measurement) over medium-high heat and lightly coat with olive oil spray. 2. Pour one-quarter of the egg mixture into the pan, tilting the pan to ensure the mixture covers the base evenly. 3. As the omelette begins to set, gently lift the edges with a heatproof plastic spatula or flat-bottomed wooden spoon to allow any uncooked egg to flow underneath and cook evenly.
  • Cook until the omelette base is lightly golden and set. Transfer to a serving plate. Top with a quarter of the salmon and rocket. Gently fold in half to enclose the filling. Repeat in three more batches with the remaining ingredients. Serve hot.

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