Japanese-Inspired Omelette

This omelette was born from a desperately ravenous Mumma - I walked into the house at 2.30pm after a 7km walk with a friend, and lunch needed to happen and happen quickly.

Plus, one omelette was over 4 serves of veggies in one meal. It is protein loaded and full of good fats. Low carb. Cheap as. Quick. Delicious. Nourished. Ticks all the boxes, right?!

We’re an egg kind of family, especially the day before grocery shopping when there’s only dregs in the fridge! An omelette or frittata is an easy way to use up your sad and limp looking veggies at the back of the fridge or in the freezer. We had mushrooms and asparagus (and always miso paste)

To make:
3 eggs
1 tsp miso paste
4 oyster mushrooms, chopped
1 garlic clove, minced
2 shallots, sliced
1/2 bunch asparagus, sliced
Any greens - I used a big handful of rocket leaves

1. Whisk 3 eggs, a teaspoon of miso paste and a teaspoon of water in a bowl. Set aside.
2. Fry mushrooms for a few minutes in a teaspoon of olive oil then add in asparagus, garlic and shallots for a few more minutes. Set aside
3. Add whisked eggs to fry pan and leave to cook for a few minutes then add in the cooked veggie mix and rocket
4. Using a spatula slide up one side of the omelette and you’re good to go
5. Optional extras to sprinkle on top - I added a sprinkle of sesame seeds, shallots and dribble of sesame oil.