MEMBER RECIPE
Nori Miso Vegetable Omelet Recipe
This omelette, that I adapted from a little book in my sister’s recipe collection aptly called “Fast Food” is so delicious that I set myself a goal of taking a really “mouth-watering” photo that would make all of you healthy blender pigs want to jump into the screen and devour this eggy delight with reckless abandon. Serve up this omelette and you won’t be disappointed
INGREDIENTS
- 8 organic eggs
- 1/8 cup organic rice milk
- 2 sheets of nori cut up into thin match stick strips
- cold pressed extra virgin olive oil
- 4 cloves of garlic finely chopped
- 3 tsp freshly grated ginger
- 2 carrots julienned
- 2 zucchinis cut lengthways in thin sticks
- 4 green onions sliced on the diagonal
- 1 cup shitake mushrooms chopped
- 1 cup enoki mushrooms or oyster mushrooms chopped
- 1/2 cup finely chopped cilantro / coriander
- 1 Tbsp wheat-free tamari
- 1 Tbsp mirin
- 2 tsp white miso paste
- 1/4 tsp of Celtic sea salt
INSTRUCTIONS
- Lightly pulse the eggs and milk in your blender for about 3 seconds
- Season with pepper and salt.
- Stir-fry veggies in ginger, garlic and oil until almost cooked.
- Stir in the tamari, mirin and miso, and simmer for about a minute.
- Stir in the nori and cilantro.
- To make omelette shells–This mixture makes 4 omelettes, so use 1/4 cup of egg mixture for each omelette.
- Make omelettes by pouring the mixture into a pan and lightly frying on each side like pancakes. Set them aside aside for serving.
- Divide veggies up into omelettes and roll up and serve with a salad or cultured vegetables.
- Adapted from a recipe from p 111 of “Fast Food” and published here courtesy of Murdoch Books Australia
Member recipes are not tested by the CHOW food team.
