"feed me, I starve"


It’s spring and that means time to eat healthy hearty brunches. This japanese omelette is just the ticket.

I whisk 3 and cook in a pan with a wee oil, and when half set,  I pop it under the grill to set with chopped spring onion, a handful of enoki mushrooms and some fresh over the top with a scattering of sesame seeds. When the has wilted a little and the edge of the is crispy, It’s done. Easy. The inspiration came from Los Chicos in Melbourne Australia, my favourite cafe on carlisle st in East St kilda. They do this omelette and serve it with a soy dipping sauce on the side. I serve it with a side of avocado and on a slice of rye or sour dough . Enjoy!


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