Seaweed Vegetable Mini Egg Omelette

1. 1

   With your hands, rip seaweed and add to blender. Add 1 egg and the water and blend until seaweed becomes almost like a paste.

2. 2

   In a bowl, transfer the blended seaweed. Then add remaining eggs. With a fork, beat eggs until incorporated with seaweed. Then add scallions and carrots. Finally, add salt and pepper. With fork, mix until well incorporated.

3. 3

   Heat a wide frying pan and add oil. Ladle portions of egg mixture and place in frying pan. Cook over medium heat. Egg cooks quickly, so in about 40 seconds or when one side of egg is golden brown, with a spatula, carefully flip and cook until other side is golden brown.

4. 4

   Place cooked eggs on plate with paper towel. In a small bowl, add some soy sauce and vinegar. Serve sauce with egg omelette.

* Per serving · 4 servings · Values may vary.

No additional tips available.