Artemia Omelette Recipe

Prepare Artemia

Place live Artemia biomass in a fine-mesh sieve and rinse under cool running water for 30–60 seconds until water runs clear to remove debris and excess salt. Allow to drain well (about 1–2 minutes). Use the 100 ml water above only for initial rinse; discard rinse water.

Beat eggs and bind

Crack the 4 eggs into a medium bowl. Add rice flour, sea salt, and black pepper. Whisk vigorously until uniformly blended and slightly frothy (about 30–45 seconds). The rice flour helps bind the Artemia and gives structure.

Combine Artemia with eggs

Add the drained Artemia biomass to the beaten eggs and fold gently with a spatula or fork until distributed evenly. Let the mixture rest for 2 minutes so rice flour hydrates and mixture thickens slightly.

Sauté onion

Heat a 10–12 inch nonstick or well-seasoned skillet over medium heat. Add 1 tablespoon oil or butter. When shimmering, add the finely chopped onion and sauté until translucent and beginning to brown at the edges, 4–5 minutes. Remove onions to a bowl and set aside.

Cook omelette

Add the remaining 1 tablespoon oil or butter to the skillet and lower heat to medium-low. Pour the egg–Artemia mixture into the skillet, tilting to distribute evenly. Immediately sprinkle the sautéed onion evenly over the top and distribute optional herbs if using. Cook undisturbed for 2–3 minutes until the edges set and bottom is golden.

Finish and fold

If you prefer a fully set omelette, cover the skillet with a lid for 1–2 minutes to steam the top gently. Using a spatula, loosen the edges and fold the omelette in half (or thirds) and slide onto a warm plate. Taste and adjust seasoning with additional sea salt, pepper, or a few drops of your chosen seasoning (soy or fish sauce) to taste.

Serve immediately garnished with extra chopped herbs if desired. Recommended serving: cut into portions so each person receives a balanced amount of Artemia and egg.