Maine Coast Sea Vegetables

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Wild Laver Onion Omelette

Serves 3–4


½ cup laver
1 medium onion, diced
5 cloves garlic, thinly sliced
5 eggs
2 Tbsp canola or extra-virgin olive oil
Parsley or alfalfa sprouts to garnish
1 Tbsp light yellow or white miso (optional)
2 Tbsp mayonnaise or Nayonnaise (optional)
Soy sauce (optional)


1. Preheat the toaster oven or regular oven to 300° F. Toast the laver and crumble into flakes. Reserve some crumbled laver for garnish.

2. Sauté the onion and garlic in 1 Tbsp of the oil until the onions are translucent. Add the remaining laver.

3. Scramble the eggs in a bowl.

4. Mix in the sautéed onions and garlic.

5. Heat the frying pan and add the remaining tablespoon of oil. Add the egg and onion mixture and cook on low heat.

6. Garnish with parsley, sprouts, and/or roasted nori, and serve.

7. If you want to make a spread, mix the miso and mayonnaise together while the omelet is frying.

If you have any left over, it is delicious in sandwiches or spread on crackers.


Add some sliced mushrooms and or ½ cup diced celery.

Use salsa, miso only, or another favorite topping in place of mayonnaise.

Per serving: Calories 177, Protein 9 g, Fat 13 g, Carbohydrates 6 g, Fiber 1 g, Calcium 47 mg, Sodium 82 mg


Maine Coast Sea Vegetables • Hancock, Maine •
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