Nori Omelette with Shredded Chicken

Gluten-free | Sugar-free | Dairy-free option | No added fat

Serves: 2

Who would have thought that adding a sheet of nori (edible seaweed used in making sushi rolls) would transform the classic omelette into an umami dream come true?  

This meal has to be my new favourite breakfast. The simplicity of a tasty omelette made EVEN more delicious with the simple addition of a sheet of nori. It turns this dish into a nutritional powerhouse. And to ensure a filling and satisfying meal, I added pulled chicken and fresh herbs.   

This recipe is naturally free from gluten, sugar, and dairy, and there are also no added fats or oils, making it HCG compatible. 

You can find this recipe and many more healthy ones in my cookbook, MORE from Bridget's Healthy Kitchen. 

Hints, Tips & Tricks

I used a flat sandwich press to make my omelette. It takes only seconds to cook, and as the press is non-stick, I don't have to add oil or fat. Suppose you don't have a sandwich press. In that case, you can use a non-stick frying pan or a frying pan with a piece of non-stick baking paper added to the base of the pan to prevent the omelette from sticking as it cooks. 

When choosing your nori sheets to purchase, select sheets that are simply seaweed with no additional ingredients. 

Ground wakame It’s a great idea to buy a packet of wakame (dried seaweed) from the supermarket or Asian store and grind it until it's small enough to sprinkle. I used a coffee/spice grinder to grind mine, but you can also use a food processor or chop furiously with a sharp knife until the seaweed is in small, fine pieces.

RECIPE

Ingredients

• 2 eggs, whisked well

• 2 tbsp organic cow milk or an alternative milk such as almond or macadamia nut milk, optional 
• Himalayan salt and freshly ground black pepper
• 2 tsp nutritional yeast, optional
• 1 sheet of pure nori
• 140 g cooked shredded chicken breast
• 4-5 leaves of fresh basil. mint or chives, finely sliced
• 2 tsp ground wakame

Method

1. Heat a nonstick sandwich press on high or heat a frying pan with a large piece of nonstick baking paper medium to high. 
2. Place the whisked eggs in a bowl. If using milk, whisk it into the eggs and incorporate well. Season the egg with a little salt and pepper, and then pour it directly into the hot sandwich press or frying pan. Flatten the omelette as much as possible. Sprinkle with the yeast and quickly lay it on the nori sheet. 
3. You will instantly notice the nori sheet beginning to shrink as the heat hits it. Working quickly, fold the omelette over to encase the nori. After 45-60 seconds or when the egg is cooked, remove it from the pan and lay it on a plate. 
4. Mix the shredded chicken with salt and pepper and stir through half the herbs. Top the hot omelette with the chicken, finish with the remaining herbs, and sprinkle with ground wakame.