Seaweed Vegetable Mini Egg Omelette

• 6 pieces (about 12-inch Size) Plain (Not Toasted) Nori Or Dried Seaweed
• 6 whole Eggs
• 1/4 cups Water
• 3 stalks Scallions, Diced
• 1 whole Carrot, Peeled And Diced
• 1 teaspoon Salt
• 1/2 teaspoons Pepper
• 1/3 cups Vegetable Oil
• Soy Sauce And Vinegar, For Dipping

1. With your hands, rip seaweed and add to blender. Add 1 egg and the water and blend until seaweed becomes almost like a paste.
2. In a bowl, transfer the blended seaweed. Then add remaining eggs. With a fork, beat eggs until incorporated with seaweed. Then add scallions and carrots. Finally, add salt and pepper. With fork, mix until well incorporated.
3. Heat a wide frying pan and add oil. Ladle portions of egg mixture and place in frying pan. Cook over medium heat. Egg cooks quickly, so in about 40 seconds or when one side of egg is golden brown, with a spatula, carefully flip and cook until other side is golden brown.
4. Place cooked eggs on plate with paper towel. In a small bowl, add some soy sauce and vinegar. Serve sauce with egg omelette.

eggs, ubc, stalks scallions, carrot, salt, pepper, vegetable oil, soy sauce

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/seaweed-vegetable-mini-egg-omelette/ (may not work)