They say it’s not the wrapping that counts, but what’s inside.
In this recipe, there’s a nice balance between what’s in it and what it’s wrapped in. Nori (seaweed) and eggs are the main ingredients that wrap up other healthy breakfast vegetables in this dish.
If you can make an omelette, you can easily make this quick breakfast sushi egg roll. It’s like a marriage between the standard omelette, the breakfast burrito and sushi.
This recipe has some interesting Asian flavours with some huge health benefits from the seaweed. Nori is stocked full of minerals, protein, Vitamin C and iodine. It’s extremely helpful if your thyroid or adrenals are taxed.
If it seems too cumbersome to make an a perfect omelette so you can roll it up to make it look like sushi, make your life easier and scramble the eggs instead. Just wrap up your favourite breakfast vegetables and the scrambled egg in a nori wrapper, like you would do for a sushi roll or a burrito. This way, the seaweed becomes the wrapper instead.
What you need:
½ Tbsp sesame oil
½ tsp freshly grated ginger
2 free range eggs
2 Tbsp milk alternative (almond, rice, hemp or coconut milk)
1 tsp chili flakes
1 nori sheet
1 Tbsp finely chopped chives
salt & pepper to taste
Serves 1
Filling Options:
Spinach, avocado, sautéed mushrooms, grated carrots, julienned bell peppers, sprouts, pea shoots, etc.
What you do:
- Gently heat the sesame oil over medium heat in your omelette skillet. Add the grated ginger and sauté lightly once the pan and oil are heated.
- In the meantime, whisk together the eggs, milk alternative, chilli flakes and chives in a medium bowl until well combined.
- Place about half of the egg mixture into the pan, so it just covers the surface and cook for 2 – 3 minutes until air bubbles form on the surface.
- Once the top is almost fully cooked, add a handful of spinach to cover the surface of the omelette so that it wilts from the heat of the egg mixture.
- Once the spinach is wilted, carefully remove the thin omelette from the pan and place it on a clean surface. Then place a sheet of nori on top so that it covers the surface of the omelette.
- Place any additional fillings on the bottom quarter of the nori sheet and tightly roll the omelette into a sushi roll. (I used avocado to fill the one in the picture)
- Repeat the process with the remaining the egg mixture.
- Carefully cut the rolled up breakfast sushi rolls with a sharp knife into 1 inch slices.
- Serve with a side seaweed salad of fresh fruit salad and chopsticks for some morning fun.
Enjoy!
