Nori red pepper omelet

Start to finish: 20 minutes

Servings: 2

2 sheets nori seaweed, toasted

6 eggs

Salt and ground black pepper

1 roasted red pepper

1 tablespoon butter

2 scallions, finely chopped

1/4 cup grated Parmesan cheese

Crumble or cut the nori into small pieces. In a medium bowl, combine the nori and eggs. Beat well, mixing in 1/2 teaspoon each of salt and pepper. Set aside.

Use paper towels to blot away as much moisture as possible from the red pepper. Cut it into small chunks.

In a medium skillet over medium-high, melt the butter. Reduce the heat to medium and add the egg mixture. Cook until the bottom is firm, about 4 minutes.

Scatter the red pepper and scallions evenly over half of the egg. Sprinkle the cheese over the vegetables. Use a spatula to carefully lift the other half of the omelet and gently flip it over onto the fillings. Cover the pan and cook for another 6 to 7 minutes.

When the eggs are set at the center and the cheese has melted, cut the omelet in half and season with salt and pepper, as needed.

Nutrition information per serving (values are rounded to the nearest whole number): 370 calories; 210 calories from fat (59 percent of total calories); 24 g fat (10 g saturated; 0 g trans fats); 670 mg cholesterol; 10 g carbohydrate; 27 g protein; 2 g fiber; 810 mg sodium.