Spring Vegetable Miso Omelette : Brussels Sprouts & Leeks

April 25, 2019

Love Brussels sprouts and leeks 🙌

Not grilled or sautéed Brussels sprouts or Leek soup this time. I made omelet with the vegetables and miso🎉


<Servings 2>

3 large eggs 

1/2 tsp miso

6 inches length leek - slice 

6 Brussel sprouts, trimmed, halved

2 mushrooms slice

Olive oil 4 Tbsp

Salt and pepper

Optional : cheese and butter



1. In a bowl, add eggs and miso & pepper. Mix well.


2. Heat a frying pan over medium - high heat. Add 2 tablespoons of olive oil and once it's warm, add the sliced leeks, brussels sprouts, and mushrooms. Add salt and pepper and saute


 for 4-5 minutes until the vegetables become translucent. Turn off the heat and place the veggies on a plate.


3. Using the same pan and heat 2 Tablespoons of olive oil. Pour the eggs into the pan and twist the pan for the eggs. The eggs fill the whole base of the pan. Cook for 1 minutes and add the vegetables on the middle of the omelette. Cook for less than 1 minutes and turn off the heat. 


4. Use a spatula to flip one-third of the omelette to the center. repeat with the other half if you want. Serve immediately. 

* if you add cheese, add it with the vegetables. 

* I sometimes like to add butter when I cook eggs. 


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