Prep 13 mins
Cook 13 mins
DRied wakame can puff so much! We have a lot of wakame right now at home. On the package it said that it can also be added to pan-fry eggs, so I used two egg yolks that I had leftover from making cake. An oriental style breakfast!
- Reconstitute the wakame.
- Beat egg/egg yolks and add salt to taste and oil (or add it after heating pan. This way it avoids fire spitting).
- Heat pan.
- When pan is hot, pour in egg mixture.
- Put the wakame on top.
- Flip the egg over.
- Fold into omelet.
I added to the recipe. I sauteed onions, carrots, spinach with olive oil and added a little crushed red pepper. I cooked until tender, then through some fresh basil and then the eggs and dried wakame. I think the wakamee has to be dry or it will be too soggy. But it was absulutely delicous! The saltyness of the wakame was balanced by the sweetness of the carrot and onion. And with a little hint of spice, I want another plate!
I wanted to like this. I raelly did. I found the wakame to to be too chewy to be in an omelet. I would have really appreciated some instructions for preparing the wakame too, especially as this isn't something many people use on a regular basis and would know how to prepare. I just soaked mine, didn't stem or chop as the recipe just said to reconstitute. Not a good idea. The flavor was okay- it was pretty bland, though. I think that it would be better if you mixed the wakame with some other vegetables or even some soy sauce or something. Thanks for posting, but this just did not work for me.