Directions

To Make

1. Add ⅛ tsp salt to egg yolks, stir gently with chopsticks – you don’t want air bubbles!
2. Add ⅛ tsp salt, ⅛ tsp pepper and all chopped vegetables to the egg whites, stir gently with clean chopstick.
3. Heat tamagoyaki pan over very low heat, brush with vegetable oil (use oil-soaked paper towel).
4. Pour in ¼ of egg white-vegetable mixture, gently swirl to thinly cover base of pan. Lay a piece of cut nori on top in the centre of the egg white mix – there should be an omelette border.
5. When the egg whites start to set, start rolling from the handle end up to the far end, then gently push the omelette back towards the handle end.
6. Grease pan again, then pour in ⅓ of remaining egg white mix, lifting the edge of the rolled omelette to allow some of the wet mixture to bond to the cooked part.
7. Repeat two more times with remaining egg white mixture and nori squares (or until you run out of mix!)). Turn the rolled omelette over on its sides to allow it to cook evenly and to form pleasing flat sides as you return to the handle end each time. Use spatulas to help with this. Carefully remove rolled omelette and set aside.
8. Grease pan as before. Lay zucchini slices evenly over base of pan. Pour a layer of egg yolk over the zucchini and allow it to cook a few seconds before returning the white rolled omelette to the pan at the handle end. Gently roll up, adding a little more yolk if the white is not all blanketed. Turn omelette over on all sides to allow it to cook evenly and to form pleasing flat sides, using spatulas.
9. Remove from heat and allow to cool a little before cutting into 6 equal slices. Enjoy!