Ingredients 3 organic eggs
1 tbsp coconut oil
4 rashers of short cut bacon, cooked slightly
2 toasted nori sheets - I waved them over the heated empty toaster - only for a minute or two each side
1 tbsp mayonnaise
Rocket (or lettuce)
½ avocado, sliced
Mix the eggs in a bowl and season with a bit of salt and pepper.
Heat a 16 cm or similar pan over medium heat and add one tsp of the coconut oil. Once this is hot, pour in half the egg mixture, and swirl the pan to coat the base. Cook for about 40 to 60 seconds or until lightly golden underneath and moist on top.
Slide the omelette out of the pan and onto a cutting board. Repeat with the remaining egg.
Put a nori sheet on a board and lay one omelette on top.
Spread with 1 tbsp mayo.
Layer some rockets, two pieces of the bacon, and half of the half avocado - put this closest to you.
Tightly wrap the roll all the way to the end.
Cut into two or three. Repeat with the remaining ingredients to make two rolls.