Japanese Nori Omelette with Pesto

Ingredients:

• 3 eggs
• 1 tsp olive oil
• ½ sheet Nori seaweed (cut in half)
• 2 slices mozzarella cheese
• ¼ avocado
• 1 tbsp pesto

Instructions:

In a bowl, whisk the eggs together with olive oil until well combined. Heat a small skillet over medium-low and pour about ¼ of the egg mixture into the skillet. You may need to lift and turn the skillet so the egg covers the entire bottom, creating a very thin layer of egg. Once the egg begins to turn from liquid to solid, place ½ of the seaweed in the middle. Once the egg is firm, tightly roll the egg into a “burrito” shape. It is important to roll and not to fold. With the eggs still in the skillet but off to one side, add another ¼ of your egg mix and repeat the process except with one slice of mozzarella cheese instead of the Nori. Complete 4 total layers, alternating between Nori and Cheese. Top with seasoning of your choice (cayenne is pictured). Top with sliced avocado and pesto. Makes 1 omelette.