Lettuce Omelette

I came across a lettuce omelette while reading novels based in Japan prior to a holiday there. I find reading novels set in countries that I am to travel to gives me a greater understanding of the people and customs of the country.

This is a great way to use up eggs and is a good breakfast. It gives the eggs some crunch and texture and, because there isn’t any cream or butter, it’s a bit healthier than standard scrambled eggs. I easily eat this without a piece of toast so is great when I am watching my calorie intake.


Serves 2


  • 4 eggs, I use 2 duck eggs and 2 hen eggs when available
  • tasteless oil (rice bran)
  • 1 tbs fish sauce
  • 2 cups finely sliced lettuce
  • 1/2 tsp chicken powder
  • Grind of black pepper

The mix


  1. Mix the eggs and chicken powder thoroughly, I use chopsticks to whisk
  2. Heat the fry pan on a medium heat
  3. Stir the eggs and lettuce together
  4. Add a couple of tablespoons of the oil into the pan, swirl around then add the egg mixture, wait a few seconds then turn in from the edges to stir it together
  5. Wait a bit then just lift the edges in a bit to allow the uncooked egg to run down to the pan.
  6. Cover with a lid and allow to cook through. Flip if you can or slide onto a plate and invert back into the pan or place the pan under the grill to complete cooking the surface.
  7. Serve with soy sauce, fish sauce or sweet chilli sauce