Omelette with homegrown garlic sprouts

Method3 steps · about 5 min

1. 1

   Step 1: Wash and finely chop the handful of harvested garlic sprout greens, then drain well. Put the greens in a bowl with both eggs (2), the pinch of salt and all 2 tsp measured water. Beat until the whites and yolks are fully combined. The spent sprouted garlic cloves are not used.

   Uses 2 eggs · A handful garlic sprout greens, washed and chopped in step 1 · 1 pinch salt · 2 teaspoon water · Water to wash the garlic sprout greens, as needed

2. 2

   Step 2: Heat all 1 tsp cooking oil in a non-stick frying pan over medium-high heat. Pour in all the beaten egg mixture and swirl the pan to spread it evenly. Cook until the underside is golden and the omelette can be turned.

   Uses 1 teaspoon cooking oil · All the beaten egg mixture, without the discarded washing water

3. 3

   Step 3: Turn the omelette over and cook the second face until golden and the eggs are fully set throughout, reaching 71°C / 160°F. Cut and share between two portions; serve hot.

   Uses The complete partly cooked omelette