French style natto omelette
A meal for breakfast, lunch or dinner, this natto omelette blends Japanese and French flavors with garlic, olive oil, tomatoes, cilantro and avocado.
Servings 2 people
- 0.5 avocado
- 1 tbsp avocado oil for frying
- 3 garlic cloves
- 3 ounces natto 1 pack
- 2 eggs
- 2 tbsp olive oil
- 2 tbsp cilantro or parsley
- 0.5 tomato
- salt optional
- spicy sauce e.g. sriracha or tabasco optional
Put the avocado oil in a small skillet and heat to medium. Add the crushed garlic to pre-cook it for about 2 minutes.
In a bowl, mix the natto, eggs and chopped tomato. (add salt, optionally)
Place the mix in the frying pan along with the garlic and oil. Stir gently then let it fry covered on medium heat for 5 minutes.
During this time, peel and slice the half avocado. Chop the cilantro.
Finish the omelette by folding it in half and letting it cook for 3 more minutes. At this point the eggs should not be runny anymore.
Place the natto omelette on a plate, add the cilantro on top, the avocado slices to the side, and sprinkle both with olive oil.
Sodium: 169mg | Calcium: 82mg | Vitamin C: 11.4mg | Vitamin A: 595IU | Sugar: 2g | Fiber: 6g | Potassium: 614mg | Cholesterol: 163mg | Calories: 414kcal | Saturated Fat: 5g | Fat: 36g | Protein: 14g | Carbohydrates: 11g | Iron: 3.2mg