Alive and Cooking
 

Okonomiyaki Omelette

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Ingredients

6 eggs
1 carrot, julienne
1 zucchini, julienne
1 bullhorn pepper, julienne
100 g baby spinach
2 spring onions, roughly chopped
1 corn cob, kernels removed
Kewpie mayonnaise
½ tsp. wasabi paste
Extra virgin olive oil

Method

Whisk together the eggs, wasabi and 1 tbsp. mayonnaise.

Into a pan with a good splash of oil, fry the carrot, zucchini, corn, bullhorn pepper and spring onions.

Once the veg is slightly soft, stir through the spinach and pour over the eggs.

Cover with a lid and cook until egg is puffy and firm. Drizzle with mayonnaise and serve.

Serves 2

Okonomiyaki Omelette