Artemia Omelette Recipe

1. Beat eggs

Crack the 4 large eggs into a medium mixing bowl. Add 2 tablespoons milk, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk vigorously until the mixture is uniformly pale and slightly frothy (about 30–45 seconds).

2. Prepare the Artemia: if using dried or frozen rehydrated Artemia, ensure it is fully rehydrated and gently drained to remove excess liquid. Measure about 3/4 cup of drained Artemia and pat lightly with paper towel to remove surface moisture.

3. Sauté aromatics and mix-ins: heat 1 tablespoon butter or oil in a nonstick skillet over medium heat. Add the finely chopped 1/4 cup onion and 1/4 cup diced bell pepper. Sauté until softened and translucent, about 3–4 minutes. Add the drained Artemia and cook, stirring, for 1–2 minutes more to warm through and lightly firm the shrimp. Stir in 2 tablespoons sliced chives/green onion and remove the pan from the heat. If using cheese, have 1/2 cup grated cheese ready.

4. Heat skillet and add fat: return the skillet to medium-low and add the remaining 1 tablespoon butter (total 2 tbs used). Swirl to coat the pan and melt the butter until it foams but does not brown.

5. Cook the omelette: pour the beaten egg mixture evenly into the skillet. Let eggs set for about 20–30 seconds without stirring. Using a spatula, gently push the set edges toward the center and tilt the pan so uncooked egg flows to the edges. After about 45–60 seconds when the eggs are mostly set but still slightly runny on top, evenly spread the Artemia and sautéed vegetables across one half of the omelette. Sprinkle the grated cheese over the Artemia if using.

6. Fold and finish: carefully fold the empty half of the omelette over the filled half. Let cook for another 30–60 seconds to finish cooking and melt the cheese. For a slightly creamier interior, remove from heat when a little soft; for fully set, cook an additional 30 seconds. Slide the omelette onto a plate.

7. Garnish and serve warm: drizzle with 1 teaspoon olive oil if desired and scatter a few extra chopped chives on top. Serve immediately with sliced cucumber, sliced tomato, and mixed salad greens on the side. The omelette is best eaten while still warm.