Rolled Seaweed Omelette

Serves 2
Time 20 minutes


1 tbsp chia seeds

2 tbsp water 

4 eggs

1 pinch salt

1 sheet nori

1 tbsp extra virgin olive oil

1 carrot, small dice

1 spring onion, small dice 


Wakame Salad 

20g dried wakame seaweed, well rinsed 

1 tsp ginger, microplaned 

2 garlic cloves, microplaned 

2 tbsp white wine or rice vinegar

3 tbsp light soy sauce

1 tbsp honey

1 tbsp cold water

2 tsp sesame seeds

1 tbsp sesame oil


Make chia slurry with the chia seeds and water and let stand for 5 minutes.

In a bowl beat eggs, chia slurry and salt with a fork or whisk. Add carrot and spring onions. 

Preheat an oiled non-stick pan on low heat and cook 2/3 of the egg mix slowly. Add nori sheet and pour remaining egg mix. 

Once set using a spatula start to fold until log shape. Allow to cool and thickly slice. 

For the salad, place wakame in boiling water for a few seconds and rinse again. 

In a small bowl mix garlic, ginger, vinegar, soy, sesame oil and honey. 

Pour dressing over seaweed in a bowl. Sprinkle with sesame seeds.