Tom Hunt’s inside-out lettuce omelette. Photograph: Tom Hunt/The Guardian.
How to turn leftover dressed salad into an Asian lettuce omelette – recipe
A viral trend based on an eastern classic, this rolled, multilayered dish is a fun way to use up wilting leaves that also looks impressive on the table
When I started looking into the idea of a lettuce omelette, mainly to use up leftover dressed salad, I soon found out that it’s something of a social media trend, as well as a classic Japanese, Chinese and Taiwanese dish. In the trending recipe, the egg whites and yolks are often separated, then the whites are mixed with lettuce and cooked first. This is rolled, then the yolks go into the same pan and, once they’re set, they’re rolled around the whites to make a beautiful, multilayered omelette with a white-green interior and a golden outside. It’s a great way to use up dressed salad, but fresh or wilted leaves will work, too, if those are all you have. I prefer bitter and spicy leaves such as mustard, mizuna and rocket, but everything works. Iceberg, for instance, is often used in modern Chinese recipes. Serve this plain, or with crispy chilli oil, soy sauce flavoured with minced garlic and ginger, miso mayo, or all three. To make miso mayo, mix 60g mayonnaise with a tablespoon of white miso paste, then stir in an optional teaspoon of sesame oil, some finely grated garlic and ginger, and a squeeze of lemon.
Lettuce omelette
It’s a good idea to dress salad at the last minute, when everyone is at the table, or better yet serve it undressed and let people take and dress what they want, to avoid being stuck with limp leftovers. That way, any leftovers can be stored in the fridge for a few more days at least. If you do have too much salad, however, dressed or otherwise, don’t fret: it can be used to make a lovely soup or this delicious omelette, which is also a fun way to save waste.
Makes 1
- 2 eggs
- 1 handful salad leaves, dressed or fresh
- Oil, for brushing the pan
- To serve (all optional): crispy chilli oil, soy sauce with minced garlic and ginger, miso mayo
Separate the eggs, put the whites in one bowl and the yolks in another, then gently whisk them both. Roughly chop the salad leaves and mix into the beaten egg whites.
Put a small frying pan on a low-medium heat and brush with oil. Add the egg white mixture, spread it out evenly and leave to cook until set. Roll it up into a cylinder, and push slightly to one side. Fill the gap in the pan with the beaten egg yolks, making sure they fill the space right up to the egg white roll. Once that’s set, roll it around the egg white to create a multilayered omelette. Slice and serve with crispy chilli oil, soy sauce flavoured with minced ginger and garlic, or miso mayo.
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