Miso Butter Omelet with Scallions
A rich, umami-packed omelet infused with miso butter and topped with fresh scallions.
Ingredients
4 large eggs
2 Tbsp butter or tallow (for cooking)
1 tsp white or yellow miso paste
2 Tbsp heavy cream (optional, for extra fluffiness)
2 scallions, thinly sliced
Salt and black pepper, to taste
1 tsp sesame seeds (optional, for garnish)
Macronutrients
(per serving, makes 1)
Protein: 29g
Fat: 45g
Carbs: 4g
Preparation
In a small bowl, mash miso paste into 1 Tbsp softened butter until smooth. Set aside.
Crack eggs into a bowl, add heavy cream (if using), salt, and black pepper, and whisk until well combined.
Heat 1 Tbsp plain butter or tallow in a skillet over medium heat until melted and slightly bubbling.
Pour in the eggs and tilt the pan to spread evenly. Cook gently, lifting the edges with a spatula to let uncooked egg flow underneath.
When nearly set, dot the miso butter across the center and sprinkle with sliced scallions.
Fold the omelet over and cook for another 30 seconds until the miso butter melts into the eggs.
Slide onto a plate, top with extra scallions and sesame seeds, and serve immediately.
Ring Rows
Cal Row
Knee Push-up