Open-faced Natto Omelet

If you're looking to switch up your everyday omelet, look no further than this recipe! Filled with natto, spinach and cheese, this omelet is a sure way to start your day off right!

Open-faced Natto Omelet
Photographed by Manao Okamoto


Recipe by
Masayo Waki

Easy

Vegetables

Beans & Tofu

Eggs

590kcal

15minutes

Calorie count is per serving.

Ingredients (Serves 2)

  • 2 packs natto (100 g)
  • 4 eggs
    Note

    *Use pasteurized eggs if you have any concerns about consuming raw eggs.

  • 1/3-1/2 bunch spinach
  • [A]

    • 3 tbsp fresh cream
    • 1/2 tsp salt
    • A pinch of pepper
    • 30 g processed cheese (diced)
  • Salt
  • Butter

Directions

1

Blanch the spinach in boiling water with a pinch of salt. Drain and squeeze out excess moisture. Cut into 2 cm lengths.

2

Melt 1 tbsp of butter in a frying pan and stir-fry the spinach and natto. Add [A] in the order in which the ingredients are listed, mix together, and turn off the heat.

Advice

Adding fresh cream will enrich the taste.

3

Beat the eggs. Add a pinch of salt and the natto mixture, and mix together.

4

Rinse the frying pan and melt 3 tbsp of butter. Pour in the egg and natto mixture, and stir with a wooden spatula until the eggs are half done. When the bottom starts to harden, turn off the heat and slide the omelet onto a plate.