Tom Hunt's inside-out lettuce omelette is a creative way to use up leftover dressed salad. This dish, inspired by a viral social media trend and a classic Japanese, Chinese, and Taiwanese recipe, features a beautiful multilayered presentation with a white-green interior and golden exterior.
How to Make a Lettuce Omelette
To start, separate the eggs: place the whites in one bowl and the yolks in another, then gently whisk both. Roughly chop a handful of salad leaves—dressed or fresh—and mix them into the beaten egg whites. Heat a small frying pan over low-medium heat and brush it with oil. Pour in the egg white mixture, spread it evenly, and cook until set. Roll the set egg white into a cylinder and push it to one side of the pan. Pour the beaten egg yolks into the empty space, ensuring they fill the gap up to the egg white roll. Once the yolks are set, roll them around the egg white to create a multilayered omelette. Slice and serve with optional toppings like crispy chilli oil, soy sauce with minced garlic and ginger, or miso mayo.
Tips for Best Results
Bitter and spicy leaves such as mustard, mizuna, and rocket work well, but iceberg lettuce is also commonly used in modern Chinese recipes. To make miso mayo, combine 60g mayonnaise with a tablespoon of white miso paste, then stir in an optional teaspoon of sesame oil, finely grated garlic and ginger, and a squeeze of lemon. This dish is perfect for reducing food waste and can be served as a snack or light meal.
