Ground Meat & Celery Leaf Omelet

Ground Meat & Celery Leaf Omelet

Celery leaves and ground meat go well together.
It's a waste to throw away celery leaves.
Make it into an omelet and even kids will like it!

Ingredients: 2 servings, 2 eggs each

Ground meat
150 g
Celery leaves
2 stalks
4 (2 per serving)
White wine (or sake)
1 tablespoon
Salt and pepper
a small amount
as needed (1 tablespoon for 2 eggs)
2 tablespoons
☆Consomme soup stock granules
1/2 teaspoon
a small amount (optional)
☆Japanese Worcestershire-style sauce
1/2 tablespoon
Toppings: ketchup & mayonnaise
to taste
Dried parsley
a pinch of each
Vegetables on the side
to taste


1. Mince the celery leaves and the onion. Beat the egg and add milk, salt, and pepper.
2. Heat oil in the frying pan and cook the ground meat. Add the onion and celery leaves and continue cooking. Season with salt and pepper, pour in the wine or sake and cook off the alcohol.
3. Next, add the ☆ seasonings for flavor. This completes the filling.
4. Heat the frying pan and add the oil. Pour in the beaten egg from Step 1. Place half of the filling on the egg and fold both sides of the egg over the filling. Flip onto a plate while sliding the egg.
5. Use the same method as Step 4 to make another serving. Accompany with your choice of veggies, top the egg with ketchup and mayo, garnish with dried parsley, and enjoy.

Story Behind this Recipe

Throwing away celery leaves is such a waste, so I used them here. You won't notice the characteristic smell of ground beef either.