Japanese Omelet with Green Nori Flakes and Baby Sardines

1. 1

   Combine the egg, aonori and baby sardines well.

2. 2

   In a pan, heat the vegetable oil and add in some of the egg mixture.

3. 3

   When the egg is set on top and nearly cooked through, quickly roll the egg.

4. 4

   Keep the first roll off to one side and and pour in the next batch.

5. 5

   Repeat the process for the remaining egg mixture so you get layers of cooked egg.

6. 6

   It's easier to cut after you let them cool down slightly.

7. 7

   Cut into your preferred sizes and put them in a lunch box

* Per serving · 4 servings · Values may vary.

No additional tips available.