I Guess That's Why They Call This Omelette With Spring Onion
Marc
As easy as cracking and egg and loading your favorite ingredients on top!
People: 1
35 min

Ingredients

6 leaf
Basil
40 grams
Corn
0.25
Eggplant
2 Egg
Eggs
2 Clove
Garlic
0.75 tbsp
Ginger
30 grams
Kale
1 tbsp
Lemon
1 tbsp
Olive Oil
0.5
Onion
1
Spring Onion
3 tbsp
Sunflower Seeds
2 tbsp
Tabasco Sauce
0.5
Tomatoes

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Prep

  1. Wash and cut your eggplant, kale and tomatoes so that they all have a similar size and shape.
  2. Finely chop your basil, garlic, ginger, onion and spring onion.
  3. Cut and squeeze your lemon so you can use the juice later.

Heating Steps

  1. Toast sunflower seeds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  2. Heat olive oil in a pan and add ginger and onion, garlic and fry at lower temperature for several minutes.
  3. Turn up the heat to medium and add Eggplant to your pan and fry for 5 minutes.Then add Corn and fry for 5 minutes.Finally, add Kale and fry for 5 extra minutes.
  4. Crack your eggs into a bowl and whisk well. Add a pinch of salt and pepper.
  5. Add your lemon and tabasco sauce to the bowl and mix.
  6. Pour your egg mixture on top of your vegetables and heat until omelette is done.

Finishing Touches

  1. Add Basil, Spring Onion, Sunflower Seeds and Tomatoes on top.