Artemia Omelette Recipe

Preparation of an Artemia omelette

1. 1

   Prepare the Artemia

   Rinse the Artemia under cold water to ensure they are clean. If using dried Artemia, soak them in warm water for about 15 minutes until they are rehydrated.

2. 2

   Whisk the eggs

   In a mixing bowl, crack the 4 large eggs and add 2 tablespoons of milk, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Whisk together until the mixture is well combined and frothy.

3. 3

   Add Artemia

   Gently fold the prepared Artemia into the egg mixture. If desired, add 1 tablespoon of chopped chives for added flavor.

4. 4

   Cook the omelette

   In a non-stick skillet, heat 1 tablespoon of butter over medium heat. Once the butter is melted and bubbling, pour the egg and Artemia mixture into the skillet.

5. 5

   Cook until set

   Allow the omelette to cook for about 3-4 minutes without stirring, until the edges begin to set. You can gently lift the edges with a spatula to let any uncooked egg flow underneath.

6. 6

   Fold and serve

   Once the omelette is mostly set but still slightly runny on top, carefully fold it in half using a spatula. Cook for an additional minute to let it finish cooking. Slide the omelette onto a plate.

7. 7

   Prepare the salad

   While the omelette is cooking, slice the tomato and cucumber. Prepare a bowl of mixed salad greens to serve alongside the omelette.

8. 8

   Serve warm

   Serve the omelette warm with the sliced tomato, cucumber, and mixed salad greens on the side.