Shiitake and Seaweed Omelette with Miso-Maple Drizzle
A fluffy Japanese-inspired omelette filled with sautéed shiitake mushrooms and wakame seaweed, topped with a savory miso-maple glaze for a perfect pescatarian breakfast.
Steps
- 1
Soak the dried wakame seaweed in cold water for 10 minutes until rehydrated, then drain and chop roughly.
- 2
Heat 1 tablespoon vegetable oil in a non-stick skillet over medium heat. Add sliced shiitake mushrooms and sauté for 5 minutes until softened and lightly browned.
- 3
Add chopped wakame seaweed and 1 teaspoon sesame oil to the mushrooms. Stir-fry together for 2 minutes, then remove from heat and set aside.
- 4
In a bowl, beat the 4 large eggs with soy sauce until well combined.
- 5
Pour the eggs into a clean non-stick skillet over medium-low heat. Let cook undisturbed until edges start to set, about 2 minutes.
- 6
Add the mushroom and seaweed filling evenly over one half of the omelette. Using a spatula, carefully fold the other half over the filling and cook for another 1-2 minutes until eggs are fully set.
- 7
Meanwhile, whisk together the white miso paste and maple syrup in a small bowl to make the glaze.
- 8
Slide the omelette onto a serving plate. Drizzle the miso-maple glaze over the top and garnish with chopped scallions before serving.
Tips from the chef
Use fresh shiitake mushrooms for best flavor and texture.
Be gentle when folding the omelette to avoid tearing.
Adjust the sweetness of the miso-maple glaze by adding more or less maple syrup.
Serve immediately to enjoy the omelette warm and fluffy.