Nori Miso Vegetable Omelet Recipe The Blender Girl

Name: Nori Miso Vegetable Omelet Recipe The Blender Girl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Lightly pulse the eggs and milk in your blender for about 3 seconds
2
Season with pepper and salt.
3
Stir-fry veggies in ginger, garlic and oil until almost cooked.
4
Stir in the tamari, mirin and miso, and simmer for about a minute.
5
Stir in the nori and cilantro.
6
To make omelette shellsThis mixture makes 4 omelettes, so use 1/4 cup of egg mixture for each omelette.
7
Make omelettes by pouring the mixture into a pan and lightly frying on each side like pancakes.
8
Set them aside aside for serving.
9
Divide veggies up into omelettes and roll up and serve with a salad or cultured vegetables.
10
Adapted from a recipe from p 111 of Fast Food and published here courtesy of Murdoch Books Australia

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Nori Miso Vegetable Omelet Recipe The Blender Girl falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!