One of my favourite ways to spend the day is to drive up to the Southern Highlands and trawl through the quaint little shops at Bowral. I often take my 4 year old son on ‘date days’ where we rejoice in each other’s company whilst we trawl the shops for unique finds. Our trips to Bowral are never complete without a stop to Raw and Wild, our favourite wholefood café on the main stretch of town. It never disappoints.
This time around we stopped in for a bite of lunch before heading back home. I am always super inspired by what the talented chef’s create at this place and this time was no exception. Lucas and I chose to share a Miso Nori Omelette from the all day breakfast menu, intrigued to see how the chefs made these unique flavours work. What we experienced was absolutely delicious. The sweetness of the roasted pumpkin and carrot perfectly offset with the savoury, salty miso marinade and nori encased in a golden, creamy egg omelette transported us to another level of taste sensation.
What I love about this recipe is that it not only tastes divine, and is a cinch to make, but it also provides some pretty awesome nourishment for our body as well. Miso paste (fermented soybeans) is great for our gut health providing a great source of probiotics to our diet and nori (seaweed) contains heaps of beneficial minerals and nutrients as well as tasting great. Add to these ingredients the natural goodness of free range eggs and fresh vegetables such as pumpkin, carrots and zucchini and you have a winner of a dish in terms of a delicious, nutritious meal.
Needless to say I set about scribbling down my take on this inspiring dish whilst I was enjoying every mouthful and set about recreating this taste sensation as soon as I got home so I could share the experience with my husband and eldest son also, and now with you too.
This is what resulted. It is a super simple recipe that anyone can make using some super special ingredients to take the humble omelette to a whole new level. Enjoy!
- 1 carrot, sliced into thin discs
- 1 zucchini, sliced into 3cm wide discs
- ½ butternut pumpkin, sliced/diced into 3 cm slices
- 1 nori sheet, sliced into strips
- 2 tbsp miso paste
- 1 tbsp lukewarm water
- 2 tbsp olive oil
- 6 eggs
- Butter for cooking
- Chop and slice the vegies ready to roast and place in a large mixing bowl.
- In a small bowl mix the miso paste with the water to form a smooth paste. Slowly drizzle in the olive oil whilst whisking to combine.
- Massage the marinade onto the vegetables and then place the vegies onto a baking dish lined with paper, and roast in a moderate oven (180˚) for 30 minutes (or until softened).
- Once vegies are cooked, whisk 6 eggs in a mixing bowl until fluffy.
- Heat a knob of butter in a large frypan. Pour eggs into pan to line the base of the frypan.
- Allow to cook on medium heat for 1-2 minutes before adding nori strips and roasted vegies to one half of the egg mixture.
- Using a spatula, carefully flip the empty half of the egg mixture over the top of the vegetables to form an omelette and continue to cook until egg is cooked through. You may wish to put the frypan in the oven to speed things up a little if your egg is still really runny on the inside.
Stephanie Meades is a Health and Wellness Coach at Life Wellness Co. For more wholefood inspiration and tips on living well, visit www.lifewellnessco.com or follow on facebook/lifewellnessco.