This is a super easy, highly nutritious breakfast or lunch meal. It literally takes 10 minutes to cook and prepare, and is even a great traveller! We’re simply just replacing the rice in a sushi roll with egg instead. The options are limitless, you can try adding some chicken or tuna in for extra protein, or even some raw shredded carrots, sprouts and/or cucumbers for some fresh crunch.
Preparation Time: 4 minutes
Cooking Time: 6 minutes
2 Eggs (preferably pastured)
handful parsley or other herb of choice , chopped
2 Nori sheets (find these in asian section of supermarket)
Virgin coconut oil
Unrefined sea salt and cracked black pepper
Beat eggs lightly in a bowl together with parsley or other herb of choice, add salt and pepper.
Heat a medium sized frying pan on medium heat and add a little coconut oil.
Once warm add egg mixture and cook for a minute or two then flip and cook other side. Transfer omelette to a plate in order to cool.
Lay out two nori sheets on bench.
Cut omelette in pieces and arrange on nori sheets to form a rectangle shape that covers about 2/3 of the sheet from top to bottom and all the way across (leaving about 1-2cm space from start).
Add sliced avocado.
Wet your finger tips with water and gently dampen the top edge of the nori from left to right.
Roll it up tightly. Enjoy!
#OPTION – I like to add sauerkraut and alfalfa sprouts in roll and some grated carrot.