3 eggs
1/2 cup of dried anchovy broth (boil a handful of dried anchovies in a little water; strain)
1 tablespoon of cumin
1 tablespoon of salt
1 tablespoon of black pepper
Chopped vegetables (carrots, sautéed spinach, onion, mushrooms, etc.) to taste or kani-kama chopped
3 eggs
1/2 cup of dried anchovy broth (boil a handful of dried anchovies in a little water; strain)
1 tablespoon of cumin
1 tablespoon of salt
1 tablespoon of black pepper
Chopped vegetables (carrots, sautéed spinach, onion, mushrooms, etc.) to taste or kani-kama chopped
Place the eggs in a bowl, add the salt, cumin, pepper, and broth, and beat
Add the chopped vegetable of choice or kani-kama and beat some more
In a large skillet, place a little oil and pour in the mixture
When it's almost cooked, like an omelette, but with the top still slightly undercooked, carefully lift it onto a working surface
Cover the 'omelette' with a dry seaweed sheet
Roll into a log shape, so that the seaweed is on the outside
Cut into slices and serve.
