Ingredients:

• 2 – eggs
• 1.5 tbsp – whole Wheat flour
• 1 pinch – baking powder
• 3 tbsp – dashi
• 1 tbsp – white miso
• 1 small handful – fresh Bean sprouts
• 2 leaves – fresh Cabbage (chopped fine)
• 2 – sh
• take Mushrooms (stemmed and chopped fine)
• 4 – snow peas (chopped fine)
• 1/2 – small Carrot (chopped or grated fine)
• Vegetable Oil – 2 tbsp

Method:

1. Break the eggs into a bowl, add the dashi and miso, beat well. Add the flour and baking powder, beat well to blend all ingredients.
2. Heat a small frying pan, add a little bit of vegetable oil and fry the thicker vegetables first (cabbage, carrots, etc.).
3. When these vegetables are limp and translucent add the more delicate vegetables (bean sprouts, etc.) and continue frying.
4. Pour the egg mixture over the frying vegetables and place a cover on the pan.
5. Turn down the heat to low and allow to cook for two or three minutes.
6. When the surface of the “omelette” has set, use a spatula to carefully flip the pancake over.
7. Fry for another minute or so until cooked and then serve.