Green (amaranth) omelette

Green amaranth omelette is so easy to put together and satisfyingly delicious to eat. The vegetable adds bits of green to the soft golden yellow of the egg. The taste of green amaranth  is mild and fresh, not strong at all, so it blends with the egg without overpowering it. 

Green amaranth, regularly called ‘Green’ in Nigeria, is a very common and versatile leafy vegetable packed with nutrients, and when combined with eggs, it makes for a nutritional powerhouse.

It can be used in the preparation of so many dishes like vegetable yam, vegetable noodles, also can be steamed as a side dish.

To prepare Green amaranth omelette: 

2 eggs
1 + 1 teaspoons vegetable oil
1 heaped tablespoon chopped onions
6-10 green amaranth leaves
scotch bonnet (fresh pepper), chopped
1 heaped tablespoon chopped tomato
salt

Wash and shred green amaranth leaves, set aside.

Place a dry frying pan over medium heat, when hot, add 1 teaspoon of vegetable oil. Add chopped onions and fry till translucent.

Add green amaranth leaves and chopped pepper, stir well, cover and reduce the heat to low to build up steam and wilt the leaves.

After about 2 minutes add tomato and salt, stir and cover.

Cook for a further 1-2 minutes, by this time, the leaves would have softened. Take the vegetables out of the pan and leave to cool a bit.

Meanwhile, break eggs into a bowl, add a little salt and beat to mix the yolk and white, add the green and beat to mix evenly.

Wipe the frying pan and add the other 1 teaspoon of oil, when hot, pour in your egg mixture and reduce the heat to low.

Cook omelette till the top has set but still slightly damp.

Fold over or roll up and take off the heat, serve with a side of sweet corn salad, toasted bread, potatoes or as a sandwich filling.