Artemia Omelette Recipe

Prepare Artemia

Rinse 0.5 cup live Artemia in a fine-mesh sieve under cool running water for 20–30 seconds to remove debris and excess salt. Drain thoroughly and pat lightly with paper towel to remove surface moisture. Use immediately.

Beat eggs

Crack 3 large eggs into a bowl, add 2 tablespoons milk or cream, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk vigorously until homogeneous and slightly frothy (about 30 seconds). Fold in the drained Artemia gently so they are distributed but not crushed.

Prepare vegetables

Finely chop 1 shallot and thinly slice 1 green onion. Halve 6 cherry tomatoes and dice 1/2 cucumber (seeded). Toss the cucumber and tomatoes with 1 tablespoon chopped parsley/cilantro and the baby salad greens in a small bowl; set aside briefly.

Sauté aromatics

In a nonstick 8–10 inch skillet over medium heat, add 1 teaspoon neutral oil. When shimmering, add the chopped shallot and sauté 1–2 minutes until softened and translucent (do not brown). Add the sliced green onion and sauté 20 seconds to release aroma.

Cook the omelette

Reduce heat to medium-low and add 1 tablespoon butter to the skillet; swirl to coat. Pour the egg-Artemia mixture into the pan, tilting to distribute evenly. Let cook undisturbed for 30–45 seconds until the edges begin to set. Use a silicone spatula to gently lift edges while tilting pan to allow uncooked egg to reach the surface. Continue 1.5–2 minutes until mostly set but still slightly glossy on top.

Finish the omelette

Option A — Fold: When almost set, scatter half of the tomato-cucumber-salad mixture (reserve rest for plating) over one half of the omelette. Fold the other half over and slide onto a warm plate. Option B — Open omelette: Slide omelette onto plate and top with the salad mixture. Both ways preserve the Artemia texture and visual pop.

Dress and serve

Drizzle 1 teaspoon extra-virgin olive oil and 1/2 tablespoon fresh lemon juice over the plated omelette and salad. Add a small pat of butter on top to melt if desired and sprinkle the remaining parsley/cilantro. If you like heat, finish with 1/4 teaspoon chili flakes or a few drops of hot sauce. Serve immediately while warm.