Japanese Vegetable Omelet


"I remember visiting my grandmother and marveling about how she could always whip something up," says Janice McCormick, CFO of Channel Islands Marine Resource Institute in Port Hueneme, California. "This omelet reminds me of her, of close times with my family, of being at home, safe and secure."


Makes 1 serving

Recipe from


Nutritional Information

Calories 312
Caloriesfromfat 15 %
Protein 18 g
Fat 5.3 g
Satfat 1.6 g
Carbohydrate 47 g
Fiber 2.3 g
Sodium 460 mg
Cholesterol 213 mg


1/2 cup precooked dried white rice
1 large egg
2 large egg whites
About 1/8 teaspoon salt
1/2 cup finely shredded cabbage
1/4 cup thinly sliced onion
About 1/8 teaspoon pepper
Finely slivered nori or furikake (optional)


1. In a 2- to 3-cup microwave-safe bowl, mix rice and 1/2 cup water. Cover with plastic wrap and cook in a microwave oven on full power (100%) until water is absorbed, 4 to 5 minutes. Let stand.

2. Meanwhile, beat egg, egg whites, and 1 tablespoon water.

3. Add 1/8 teaspoon salt to eggs; blend.

4. In a 6- to 8-inch nonstick frying pan, stir cabbage and onion over high heat until onion begins to brown, about 3 minutes. Sprinkle with pepper to taste.

5. Reduce heat to medium. Pour egg mixture over cooked vegetables. As eggs set, use a wide spatula to lift cooked portion and let liquid flow underneath.

6. When golden on bottom and still moist on top, in about 2 minutes, loosen eggs from pan with spatula, then slide spatula under omelet on one side and flip about 1/3 of it over the center. Tilt pan to slide unfolded edge of omelet onto a plate, then tip pan to roll remainder of omelet onto that edge.

7. Sprinkle with slivered nori. Add salt and pepper to taste. Serve with hot cooked rice.

Notes: You can use 1/2 cup purchased egg substitute for the egg and skip step 2. Nori is dried seaweed; furikake is a seasoning blend of dried fish flakes, sesame seed, and nori. Both are sold in Japanese food stores and well-stocked supermarkets.