Green Omelet With Purslane Recipe
Ingredients:
For 4 people
🕐 Preparation: 10 min.
🕐 Cooking: 5 min.
| Purslane (Just Leaves) | 1 | Bunch | ||
| Egg | 5 | Qty | ||
| Red Capia Pepper (Roasted) | 1 | Qty | ||
| Flour | 1 | Tbsp | ||
| Parsley (Finely Chopped) | 1/2 | Bunch | ||
| Dill (Finely Chopped) | 1/2 | Bunch | ||
| Butter | 2 | Tbsp | ||
| Salt | 1 | Tsp | ||
| Black Pepper | 1 | Tsp | ||
| Kashar (Cheddar) (Grater) | 1 | Tbsp |
Instructions:
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Extract the purslane leaves and put them in a bowl of ice water. Meanwhile, add salt to the eggs and beat well. Add freshly ground black pepper.
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Wash and dry the fresh herbs you will use and chop finely. Finely chop the roasted capia peppers. Add the greens, peppers and purslane leaves that you have drained and dried to the scrambled eggs. Add a spoonful of flour, salt and spices and mix.
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Melt the butter in the preheated pan and drizzle it all over the pan to lubricate it. Put the mixture in the pan, turn it down and cover it with a lid.
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When the eggs are slightly hardened and the vegetables are cooked, sprinkle with grated cheddar cheese and ground black pepper, red pepper flakes, and cover the pan.
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Serve your omelet warm or hot. (Cook under control and remove from the fire before the eggs are fully cooked, because your omelet will continue to cook after you take it out of the fire with the heat of the pan) Bon appetit!
Breakfast Vegetable
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