Artemia Omelette Recipe

Rinse and drain Artemia

Place the live Artemia biomass in a fine mesh sieve and rinse gently under cold running water for 20–30 seconds to remove excess salt and debris. Shake off excess water and transfer to a small bowl. Pat lightly with paper towel if very wet — the Artemia should be moist but not swimming in water.

Prep vegetables

Finely dice the onion and bell pepper. Thinly slice the chives or green onion. Set vegetables aside.

Beat eggs and add dry ingredients

Crack the eggs into a medium mixing bowl. Add rice flour, milk (or water), sea salt, black pepper, and umami seasoning. Whisk briskly until the rice flour is fully incorporated and the mixture is slightly frothy. The rice flour helps with structure and a tender texture.

Fold in Artemia and vegetables

Gently fold the rinsed Artemia biomass, half of the diced onion, and half of the diced bell pepper into the egg mixture. Reserve the remaining onion, bell pepper, and most of the chives for garnish and finishing.

Heat pan

Place a nonstick or well-seasoned 9–10 inch skillet over medium heat. Add the oil or butter and swirl to coat. Heat until the fat shimmers (for oil) or the butter foams but does not brown.

Sauté reserved vegetables (optional)

If you prefer softened vegetables, add the reserved half of the onion and bell pepper to the pan and sauté 1–2 minutes until translucent and just tender. Push vegetables to one side of the pan before adding eggs. Alternatively, omit this step for crisper vegetables.

Cook the omelette

Pour the egg, Artemia and vegetable mixture into the hot pan and let it sit undisturbed for 20–30 seconds until the edges begin to set. Using a spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue this process until the top is mostly set but still slightly glossy (about 1½–2 minutes total).

Finish and fold

When the omelette is nearly set but still slightly moist on top, sprinkle the reserved chives (reserve a pinch for garnish) and remaining diced vegetables evenly over one half. Carefully fold the other half over the filling using a spatula. Let cook another 20–30 seconds to finish setting and warm the filling through.

Plate and rest

Slide the omelette onto a warmed plate seam-side down. Let rest 30 seconds to 1 minute to finish setting and allow flavors to meld.

Garnish with the remaining chives and an extra grind of black pepper. Serve immediately with steamed rice, crusty bread, or a small green salad.