John Myers
Dulse Seaweed Omelette
The perfect dulse seaweed omelette recipe with a picture and simple step-by-step instructions.
- 5 g Dulse algae (in leaves / whole algae, not flakes!)
- 1 Spring onion or 1 shallot
- 3 Eggs
- 2 tbsp Milk
- 2 tbsp Olive oil
- Salt and pepper (optional herbs)
- Rinse the Dulse algae briefly under running water (remove any remains of the mussel shells) and fill a small bowl with water just enough so that the algae are barely covered. Let soak for 2 minutes. Drain off any excess water and cut the seaweed into large 3-4 cm long pieces. Clean the spring onions, cut the white and light green diagonally into thin rings.
- Whisk eggs and milk, season with a pinch of salt (be careful, the algae also bring a little salt) and pepper (to taste). Add the herbs.
- Heat the oil in a pan and fry first the onions and then the seaweed for 2 minutes.
- Pour the seaweed and onion back into the bowl with the eggs and stir. (Never the other way around, because the vegetables are supposed to be bathed in the egg, so to speak.)
- Return the mass to the pan (it is best to use a Teflon coated pan). Fry on medium heat until the mixture sets. Then fold up the omelette and enjoy on a toast or straight.
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