Algae Omelette

Ingredients

• 12 eggs
• 50 ml Milk (3.5% fat)
• Salt
• Pepper (freshly ground)
• 1 tbsp butter
• 2 sheets nori seaweed

Instructions

1. 1.

   Whisk eggs with milk and season with salt and pepper. Heat a bit of butter in a non-stick pan. Pour one-quarter of the egg mixture into the pan and cook for 2–3 minutes over medium heat, forming a very thin omelette. Repeat until all the mixture is used.

2. 2.

   Lay the cooked omelettes on a sheet of plastic wrap on a work surface, slightly overlapping to form a rectangle. Cut the seaweed sheets with scissors to fit and place them over the omelettes. Cover with plastic wrap, press lightly, and let rest for 5 minutes.

3. 3.

   Remove the cover and use the plastic wrap to tightly roll the algae omelette into a cylinder. Slice the remaining seaweed into thin strips. Cut the rolled omelette into slices, arrange on a plate, and garnish with seaweed strips.