There is a traditional Japanese omelet called Tamagoyaki, a rolled, thin, crepe-like omelet that often includes seaweed.
I’ve never eaten Tamagoyaki, but it occurred to me that sautéed zucchini and seaweed, topped with fresh eggs (whisked with sesame oil and a dash of soy sauce) would make a delicious omelet.
Japanese-Style Seaweed Omelet
- 1 tablespoon olive or vegetable oil
- 1 cup finely chopped zucchini
- 1/2 cup seaweed strands, preferably Kelp or Nori, fresh or dried, plus 2 tablespoons*
- 3 eggs
- 1 1/2 teaspoons sesame oil
- 1 1/2 teaspoons soy sauce
- *If using dried seaweed, cut into thin strips
- In an 8-inch heavy skillet, heat the oil over moderately high heat. Add the zucchini and cook, stirring, about 5 minutes, or until golden brown and almost tender. Reduce the heat to medium low and add the 1/2 cup seaweed; cook, stirring, for 2 minutes.
- In a small bowl whisk the eggs with 1 teaspoon of the sesame oil and all the soy sauce. Add the beaten eggs on top of the sautéed zucchini and seaweed and let cook about 3 minutes, without touching. Using a wide spatula, very carefully flip the omelet over in one piece. Cook an additional 2 to 3 minutes, or until the omelet doesn’t appear wet. Remove the skillet from the heat. Place a plate on top of the skillet and flip the omelet out of the skillet.
- In the same skillet you cooked the omelet in, heat the remaining 1/2 teaspoon of sesame oil and add the remaining 2 tablespoons seaweed. Cook, stirring, for 2 minutes. Top the omelet with the sautéed seaweed.