Omelette with dulse seaweed

Ingredients for 2 servings:

• 5 g dulse leaves (whole seaweed, not flakes!)
• 1 spring onion(s) or 1 shallot
• 3 eggs
• 2 tbsp milk
• 2 tbsp olive oil
• 1 pinch(s) of salt and pepper
• Herbs, optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

vegetarian – easy preparation

Briefly rinse the dulse seaweed under running water, removing any remaining mussel shells, and add just enough water to barely cover the seaweed in a small bowl. Soak for 2 minutes. Drain any excess water and cut the seaweed into large 3-4 cm pieces. Trim the spring onions, then slice the white and light green parts diagonally into thin rings. Whisk the eggs and milk, season with a pinch of salt (be careful, the seaweed also adds a bit of salt) and pepper to taste. Add the herbs. Heat oil in a pan and gently fry the onions, then the seaweed for 2 minutes. Return the seaweed and onion to the bowl with the eggs and stir to combine. Never do the reverse, as the vegetables should be bathed in the egg. Return the mixture to the pan (preferably a Teflon-coated pan). Fry over medium heat until the mixture thickens. Then fold the omelet and enjoy it on toast or on its own.