[dropcap style=”font-size: 60px; color: #71CCD5;”] R[/dropcap]ecently this Japanese Omelette has been on high rotation in our house.
Omelettes are one of my favourite favourite simple weeknight dinners.
They’re so quick. And satisfying.
And endless possibilities for flavour.
I love how the soy sauce and green onion in this recipe give beautiful depth of flavour to elevate the simple eggs into something sublime.
And how the avocado and savoury miso mayo provide substance and creaminess.
Delicious with a perfectly cooked omelette.
Even better for masking dryness if you happen to overcook the eggs.
If you haven’t yet mastered the simple omelette, this recipe is an excellent one for beginners.
When I was learning, we had an omelette for dinner at least once a week so I got lots of practice.
That’s all it takes.
Japanese Omelette with Miso Mayo
- 2-3 eggs
- 1 teaspoon soy sauce
- 2 green onions scallions, sliced
- 1 teaspoon white miso paste
- 2 tablespoons mayonnaise
- 1 small (1/2 large) avocado, halved
- Mix eggs, soy sauce, half the green onion and 2 tablespoons water in a small bowl.
- Heat a medium frying pan (preferably non stick) on a medium high heat.
- When the pan is warm add a splash of olive oil and swirl to coat the bottom of the pan. Add egg mixture and allow to cook gently until no longer runny. If they start to sizzle rapidly, turn the heat down. You want the eggs to cook gently and evenly.
- While the eggs are cooking, combine miso paste with mayonnaise and spread over the base of your serving plate.
- When the eggs are just set and no longer runny, roll the omelette onto the plate on top of the miso mayo.
- Finish with avocado on the side, remaining green onion sprinkled over and lots of black pepper.
Net carbs: 7g / serve
Substitutions Japanese Omelette with Miso Mayo
pantry-friendly – skip green onion and avocado serve with frozen spinach warmed in a little oil and soy sauce.
soy-free / no miso paste – season eggs with salt instead. And replace miso paste with 1/4 clove very finely chopped garlic.
egg-free – try scrambled tofu with the miso mayo and avocado. Just pan fry about 200g (7oz) crumbled firm tofu in a little oil until golden brown. Season with 1-2 teaspoons soy sauce then serve with the accompaniments as per the omelette above. + See the different protein options below.
home made mayo – use my uber simple stick blender mayo recipe.
more substantial (carb lovers) – steamed rice or rice noodles.
more substantial (low carb) – extra avo, extra mayo, extra eggs or roast nuts (cashews are especially good).
Low FODMAP – replace avocado with extra mayo and baby spinach leaves. Only use the green parts of the green onion.
different vegetables – replace avocado with any cooked veg or salad leaves. Especially good with grilled eggplant or zucchini or beautiful broccoli.
different protein – marinate chicken or fish fillets or pork chops in soy sauce (a few tablespoons) before pan frying and serving with the miso mayo and avo combo. Also see the egg-free option.
Waste Avoidance Strategy Eggs Soy Sauce
eggs – will keep in the fridge for weeks or use for another meal.
soy sauce / white miso paste – keep them in the pantry.
green onions – keep in the fridge in a plastic bag for weeks. Can be frozen.
mayonnaise – unopened in pantry or once opened will keep for months in the fridge.
avocado – use for another meal. Don’t freeze.
Prepare Ahead Eggs, Soy Sauce
No. Omelettes are best when freshly made. Leftovers will keep in the fridge for up to a week. Don’t freeze.
Recipes Similar to Japanese Omelette with Miso Mayo
- Lebanese Omelette with Almond ‘Hummus’
- Mexican Omelette with Smashed Avo
- Darya’s Egg Fried Cabbage
- Indian Spiced Omelette
- Walnut + Brown Butter Omelette
Have fun in the kitchen!