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Mix eggs, soy sauce, half the green onion and 2 tablespoons water in a small bowl.
Heat a medium frying pan (preferably non stick) on a medium high heat.
When the pan is warm add a splash of olive oil and swirl to coat the bottom of the pan. Add egg mixture and allow to cook gently until no longer runny. If they start to sizzle rapidly, turn the heat down. You want the eggs to cook gently and evenly.
While the eggs are cooking, combine miso paste with mayonnaise and spread over the base of your serving plate.
When the eggs are just set and no longer runny, roll the omelette onto the plate on top of the miso mayo.
Finish with avocado on the side, remaining green onion sprinkled over and lots of black pepper.