Mom's Natto Cheese Omelette

When I was a teenager, I really didn't have the time to eat breakfast. I spent all of my time fixing my hair perfectly and had to make it to school in time. But I always took a glance at the dining table to see if my mother had made this omelette. My version has a little bit of mayo in the egg mixture so it will be extra fluffy. Try that trick!

This flavor combo will pleasantly surprise you.

Mom's Natto Cheese Omelette

2 eggs
1 package natto
Handful of shredded mozzarella cheese or 2 Tbsp of cream cheese
1 Tbsp butter
2 tsp mayonnaise
1 tsp aonori seaweed flakes, it's fragrant almost like a herb.
Salt and pepper to taste

Natto, fermented soy beans

Seaweed flakes...

Looks like this...

Eggs with mayo and seaweed flakes

Mix natto with a touch of soy sauce until slimy. In a bowl, crack eggs and add mayonnaise, seaweed flakes, salt and pepper. Whisk well. Pour the egg mixture in the warm (med to med-hi) skillet with melted butter and make an omelette. I like mine almost runny inside. While the eggs are still cooking, add natto and cheese in the middle of the skillet and fold the egg. Transfer to a plate. 

Gently fold it and cover the stuffing

Transfer on the plate while flipping it over.
 Just take your time.

Who could imagine that there is a gooey slimy mess inside this omelette?

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