Fresh, local eggs are essential for this simple appetizer.
2 large eggs
2 sheets nori (roasted seaweed)
Pinch of salt
½ tsp. sesame oil
Crack the eggs into a small bowl, add a pinch of salt, and whisk until well combined and foamy. In an 8-inch skillet, heat the sesame oil on medium-high until shimmering. Turn the heat down to medium-low, tilt the pan to coat evenly with oil, and add half the egg mixture.
Once the egg starts to set up around the edges, layer the nori sheets on top, then immediately add the remaining egg mixture, keeping the seaweed moist. Allow the top layer of egg to set up (cover if needed), then roll or fold the omelette from one side of the pan, working quickly before the egg gets too stiff. Turn off heat, remove pan from the burner, and let the omelette rest for 3–5 minutes to set up. Slice and serve warm.
Julie publishes Edible Ohio Valley with her family. After 15 years in the world of commercial photography, her lens is now focused on recording the sustainability movement in the Midwest. A graduate of UC’s College of Design, Architecture, Art, and Planning, she’s a partner and co-founder of The Fairview Agency, a multidisciplinary creative firm.