This delicious omelet makes a unique breakfast, reminiscent of tamagoyaki (egg sushi). But you can also slice the omelet into bite-sized pieces that show off the swirled interior, making it a great appetizer, too. Watch our how-to video.
Special Diets:
Method
In a medium bowl, whisk together eggs, mirin, salt and sugar (if using).
Heat a large skillet over medium heat until hot.
Pour in oil and swirl to coat the bottom and about 1/4 inch up the sides of the pan.
Pour in egg mixture and swirl again to coat the bottom evenly.
Lower heat to medium-low. Place nori sheet on top, cover the pan and cook until eggs are set and nori is pliable, 2 to 3 minutes.
With a spatula, loosen one edge of omelet; gently fold edge over, then fold again, rolling omelet up like a jelly roll.
Remove from the heat and slide omelet onto a plate or cutting board. Let sit for 1 to 2 minutes to allow nori to soften.
Cut omelet in half crosswise, or let cool a few more minutes and cut it into 6 to 8 slices to reveal the interior.
Serve warm or at room temperature.
Nutritional Info
Serving Size
Calories
170
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.