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Amaranth omelette

September 14, 2011

I did say that you could do anything with amaranth leaves…so for lunch tomorrow I made myself an amaranth omelette! Except I was a bit lazy to remove the amaranth leaves after cooking the first time around and made it more of an semi-omelette instead.

1/2 lb amaranth leaves, de-stemmed
3 cloves garlic or 2 shallots, roughly chopped
1 T cooking fat
6 eggs
salt and pepper to taste, up to 1/4 tsp each

(1) In a bowl, beat the eggs and stir in salt.
(2) In a small skillet heat up cooking fat on high with garlic or shallots and cook until fragrant, about 2 minutes.
(3) Add amaranth and cover to let wilt, about 2 minutes. Uncover and stir until leaves are fully wilted, about 2 minutes. Spread out the leaves on the pan evenly.
(4) Add the eggs atop the amaranth. Turn the heat down to about medium and cook the egg mixture about 2 minutes, until partially set. Tilt the pan to the side and use spatula to partially lift that side of the omelette to allow the runny part to run underneath. Do this to the other sides if needed.
(5) Continue cooking 2 to 3 minutes, until egg is almost completely cooked. Turn off heat and allow omelette to rest.


Dai Dai


From → Recipes

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