Warm seaweed salad with omelette
4 servings
25 minutes
Warm seaweed salad with omelet is an amazing combination of soft airy omelet and rich seaweed flavor, complemented by the aroma of fried vegetables. This recipe draws inspiration from European cuisine but is infused with Eastern notes thanks to iodine and mineral-rich seaweed. A light garlic hint adds zest to the dish while carrots and onions provide sweet and caramelized accents. The salad is quick to prepare; it is filling yet remains light, making it perfect for a warm dinner or nutritious snack. It is served slightly warm, which reveals its flavor dimensions and makes the texture more tender. Delicious and healthy, it pairs harmoniously with fresh vegetables or rye bread.
1
Beat the eggs with minced garlic, salt, and pepper. Fry thin omelet pancakes (about half a centimeter thick) in vegetable oil. Cut the pancakes into strips (about 5 cm by 1 cm).
- Chicken egg: 3 pieces
- Garlic: 1 clove
- Sea salt: to taste
- Ground black pepper: to taste
- Vegetable oil: 3 tablespoons
2
Chop the onion into half rings, grate the carrot on a coarse grater. Fry in vegetable oil with salt until golden and soft. Place in a colander to drain excess oil.
- Onion: 2 pieces
- Carrot: 1 piece
- Vegetable oil: 3 tablespoons
- Sea salt: to taste
3
Rinse the seaweed to remove any possible sand.
- Kelp (sea kale): 250 g
4
Mix everything. Add a little mayonnaise. Salt to taste.
- Kelp (sea kale): 250 g
- Mayonnaise: to taste
- Sea salt: to taste
