Crack one egg at a time into a bowl and season with salt. Whisk briefly and pour in a hot pan greased with half of the cooking fat. Cook until the top is firm and opaque and then transfer into a plate. Repeat for the remaining egg and grease the pan with the remaining cooking fat. The shape doesn't have to be perfectly round.

Cut each egg omelet and each nori sheet in half. Slice the bell pepper into long matchsticks and slice the avocado.

Place half an omelet on the matte side of each nori sheet and add the bell pepper and avocado. To seal the nori, pat the edges with a few drops of water to soften and roll up tightly.

Cut each roll in half. Serve with some coconut aminos (or tamari sauce), pickled ginger (you can make your own) and/or wasabi.

These are best eaten fresh but can be stored in the fridge for up to a day.

2 large eggs

Pinch of sea salt and pepper

2 tsp extra virgin avocado oil

2 sheets nori seaweed

1 large bell pepper, sliced (164 g/ 5.8 oz)

1 medium avocado, sliced (150 g/ 5.3 oz)

Optional to serve: pickled ginger, wasabi and extra coconut aminos

Crack one egg at a time into a bowl and season with salt. Whisk briefly and pour in a hot pan greased with half of the cooking fat. Cook until the top is firm and opaque and then transfer into a plate. Repeat for the remaining egg and grease the pan with the remaining cooking fat. The shape doesn't have to be perfectly round.

Cut each egg omelet and each nori sheet in half. Slice the bell pepper into long matchsticks and slice the avocado.

Place half an omelet on the matte side of each nori sheet and add the bell pepper and avocado. To seal the nori, pat the edges with a few drops of water to soften and roll up tightly.

Cut each roll in half. Serve with some coconut aminos (or tamari sauce), pickled ginger (you can make your own) and/or wasabi.

These are best eaten fresh but can be stored in the fridge for up to a day.