If using frozen or refrigerated cooked Artemia (brine shrimp), thaw and pat dry with paper towel. If using freshly cooked Artemia, drain thoroughly and let cool slightly. Measure 100 g and set aside.

Chop vegetables

Finely chop the onion and dice the bell pepper. Chop the parsley or green onion. Keep ready in a small bowl.

Crack the eggs into a medium mixing bowl. Add rice flour, milk (or water), sea salt, ground black pepper, and the optional seasoning blend. Whisk vigorously until the rice flour is fully incorporated and the mixture is smooth and slightly frothy (about 20–30 seconds).

Cook aromatics

Heat a nonstick skillet over medium heat. Add 1 tablespoon oil and warm until shimmering. Add the chopped onion and sauté for 2–3 minutes until translucent and fragrant. Add the diced bell pepper and cook 1–2 more minutes until slightly softened.

Add the drained Artemia to the skillet and toss with the aromatics for 1–2 minutes to warm through and release flavor. Season lightly with a pinch of additional salt and pepper if desired. Remove the mixture from the pan to a bowl and wipe the skillet clean if there is excess moisture.

Cook omelette

Return the skillet to medium-low heat and add the remaining 1 tablespoon oil and the butter. When the butter foams and subsides, swirl to coat the pan evenly.

Give the egg mixture a final quick whisk, then pour it into the hot skillet, tilting the pan to spread it evenly. Let the eggs set undisturbed for 20–30 seconds until the edges begin to firm.

Using a spatula, gently lift the edges and tilt the pan so uncooked egg flows underneath. When the top is still slightly runny but mostly set (about 1–1½ minutes), evenly distribute the warmed Artemia-onion-pepper mixture over one half of the omelette. Sprinkle the chopped parsley or green onion on top.

Fold the empty half of the omelette over the filling using a spatula, creating a half-moon. Cook another 30–60 seconds for a slightly moist center, or 1–2 minutes for a firmer center. Reduce heat if browning too quickly.

Slide the omelette onto a plate. Taste and adjust salt and pepper as needed. Serve immediately.