How to turn leftover dressed salad into an Asian lettuce omelette

Looking for a way to use up leftover dressed salad? The lettuce omelette has become a social media trend and is also a classic Japanese, Chinese and Taiwanese dish. The popular method separates egg whites and yolks: the whites are mixed with lettuce, cooked and rolled, then the yolks are cooked and rolled around them to create a multilayered omelette with a white‑green interior and a golden outside.

Any dressed, fresh or wilted leaves will work, though bitter and spicy varieties such as mustard, mizuna and rocket are especially good; iceberg is often used in modern Chinese recipes. Serve the omelette plain or with crispy chilli oil, soy sauce flavoured with minced garlic and ginger, miso mayo, or all three.

To make miso mayo, mix 60g mayonnaise with a tablespoon of white miso paste, then stir in an optional teaspoon of sesame oil, some finely grated garlic and ginger, and a squeeze of lemon. Makes 12 eggs.

Japan, China, Taiwan

lettuce omelette, dressed salad, egg whites, egg yolks, multilayered omelette, mizuna, iceberg lettuce, chilli oil, miso mayo, soy sauce