This is how you take breakfast to a new level 🤯 This Japanese style omelette (nori cheese tamagoyaki) is SO worth throwing into your breakfast rotation if you want to spice things up... or even if not... it’s THAT good! It’s made by rolling up thin layers of egg, seaweed, and cheese, so you get this awesome spiral look when you cut into it, but it’s also absolutely delicious! Each omelette is about 2-3 eggs, so you’ll definitely be full by the end. Top it with Kewpie mayo, furikake, and shichimi togarashi, and thank me later 😛 Would you try them?? Let me know in the comments what you think if you do! 🙌 INGREDIENTS 3 eggs (beaten) a splash of mirin a pinch of salt 2 sheets sushi nori (cut in half) 4 slices mozzarella Kewpie Mayo (to taste) furikake (to taste) shichimi togarashi (to taste) INSTRUCTIONS: 1️⃣ In a tamagoyaki pan over medium heat, lightly oil it and use a folded up paper towel to spread it across the entire pan. 3️⃣ While the pan heats up, crack the eggs into a bowl or spouted measuring cup, add the mirin and salt, and whisk well. Also cut the nori sheets in half so you have 4 pieces. 4️⃣ Pour a very thin layer of the eggs into the pan. Pour just enough to cover about 2/3 of the bottom of the pan and tilt it to fill in the remaining third. Add the nori and cheese on top while the egg is still wet. Once it’s almost cooked through, but still a little wet, start folding it over on itself. You can use a spatula to help lift it. 5️⃣ Once you fold it enough times to reach the other side of the pan, push the omelette back to the other side and pour in another thin layer of egg in the remaining space. Add another sheet of nori and slice of cheese. Once it’s almost cooked through, start folding the omelette over on itself again. Repeat this process until you run out of eggs or reach the desired size. 6️⃣ Plate it and top with Kewpie mayo, furikake, and shichimi togarashi. 7️⃣ Enjoy! LTKFamily LTKHome