Michael’s eggs Japonais

Michael mixes eggs with bits of nori (dried seaweed sheets) and Sambal Oelek and cooks them like a fritatta.

  • eggs
  • nori
  • Sambal Oelek
  • olive oil

Tear up a few nori sheets and beat in with eggs. Add sambal to taste and mix.

Add oil to a skillet, and heat. Pour egg mixture into the hot skillet. Scramble slightly, incorporating some air. Then let the eggs set, lifting the edges to prevent them from sticking and to allow uncooked egg to run under. Cook over low-medium heat until the top is almost set, about 8 minutes. Cover with lid and cook for a couple minutes to puff the eggs. Take off the heat. Loosen around edge of frittata. Cut into wedges and serve hot or cold.