• Wash, pat dry, then cube chicken breast and add to your food processor or grinder.
• Grind together with starch, and ½ Tbsp of seasoning powder or some salt/garlic salt if preferred.
• Extract to add 2 egg whites only to the ground meat and mix well.
• In a bowl, add 3 eggs together with the 2 yolks remained from the earlier step.
• Add remaining seasoning or your choice of salt/pepper.
• (optional) If the egg is too thick for your omelet, add 2 Tbsp of water or milk.
• Mix the egg to dissolve the added seasoning, do not over-whisk.

Make the omelette

• Heat a non-stick frying pan over medium heat. When hot, add 1 Tbsp of oil to coat the surface. Tilt the pan or twirl around with your spatula.
• Reduce heat to low, pour in half of the egg liquid. Tilt the pan to let it coat the bottom completely.
• Wait till all the edge crusty a bit, use your spatula to skim around the perimeter.
• When the egg is done, carefully transfer out onto a large plate.
• Repeat for the second batch. Use different for easier handling of each layer.

Spruce up the Omelette: Folding and rolling

• Heat your steamer's pot.
• Cut out 2 pieces of parchment paper to line the steaming tray to prevent sticking. Punch out some holes in them to drip off the water.
• Lay the better looking of the omelet down to a flat surface.
• Lay a piece of nori on top the egg.
• Spread half of the ground chicken mixture over the nori.
• Arrange baby carrot, corn or any of your decorative vegetables onto one end.
• Lift to fold-over then roll and tuck into omelette roll.
• Steam for 5-10 minutes or until chicken is done.
• Once finished, you can serve as is or wait for the roll to cool down before cutting into swirly slices.

Alternate Rain-drop shape

• Instead of rolling as above, you spread more chicken mixture at the cross-center area of the nori and just a thinner layer near by the two ends horizontally.
• Lay carrot and green bean at the cross-center.
• Lift one end of the egg to fold over to the other end.
• With your fingers, lightly apply more pressure at the joining edges to seal and thin it down.
• Steam, cool, and cut, the slice should look like an asymmetrical drop.