Miso Omelette


Asian Style Omelette with Miso Dressing

Love an omelette, but get sick of the same old one? Try this omelette with an Asian-style twist. Fresh, vibrant, and bursting with a whole heap of yum. Topped with Nutra Organics Miso Ramen Broth that is transformed into a slightly sweet umami dressing. Great protein & good for your gut – it’s a win/win.

Recipe by @fooddesignstudio

serves: 2 | time: 15 mins | gluten-free


Asian Style Omelette


  • 2 carrots, finely sliced
  • 10 mushrooms, sliced & pan-fried
  • 1 red chilli, finely sliced
  • 2 spring onions, peeled
  • 2 limes, cut into wedges
  • Medium handful of mint
  • 4 tbsps crushed peanuts
  • 4 tbsps black sesame seeds
  • sea salt

Omelette Ingredients

  • 3-4 Honest Eggs Co Eggs
  • 1 tbsp butter or oil of your choice

Miso Dressing

  • 2 tbsp Nutra Organics Broth
  • Vegetable Miso Ramen
  • 200 mL boiling water
  • 2 tbsps tamari
  • 2 tbsps maple syrup
  • 2 tsps sesame oil


healthy breakfast omelette


  1. Combine all dressing ingredients in a small jar with a lid, add the lid & shake well to combine. Set aside & make the omelette.
  2. In a medium-sized bowl whisk the eggs lightly. Add a tbsp of oil to a medium-heat pan. Add the whisked eggs & allow the eggs to sit for a minute. Use a spatula to gently lift the cooked eggs from the edges of the pan. Tilt the pan to allow the
    uncooked eggs to flow to the edge of the pan.
  3. Cook for another few minutes until the omelette is almost cooked through. Add the Asian-style ingredients to one half of the omelette and fold the other half of the omelette over.
  4. Cook for another couple of minutes and remove from the pan.
    Place onto a plate and top with dressing to serve.

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