Poke omelette wrap
Ingredients for 4 portions
- 4 sheets of dried seaweed nori
- 5 eggs
- 100 g emmenthal cheese
- 10 sprigs of chive
- 10 sprigs of parsley
- 50 g young spinach
- 4 ts Kikkoman Poke sauce
- 1 ts sunflower oil
Rinse and cut the parsley and chive. Rinse and drain the spinach. Slice the cheese.
Break the eggs in a bowl, add the herbs and 2 ts of Poke Poke and whip.
Heat the oil in a 20 cm pan. Add the eggs and cook at medium heat, add the cheese and cook.
When the omelette is cooked, cut it in slices and let it cool down.
Place the omelette slices and the spinach on the nori sheets and roll them while keeping the omelette inside.
Cut the wrap in pieces and serve it with the Poke sauce in a cup with an herbs’ salad.