Warrigals, eggs and cheese just go together. This recipe can make either an omelette or frittata, depending how it’s made. Satisfying at any time of day. Takes much less time to make than you might think.
100gwarrigal greensabout 8 large warrigal leaves and tips
butter or oilfor cooking
pinchfresh or dried native herbsfinely chopped
pepper and/or salt if desired.
note: mountain pepperberry will make the omelette go a little purple-grey.
Prepare the warrigal greens
Boil a jug of water.
Strip leaves off stem. The top 5-10cm of the stem can be used if it’s young and crisp. Ensure all seed cases are removed (they’re very hard).
Slice the warrigals into strips and place in a large bowl.
Pour boiling water over warrigals, covering well, and leave for 1-2 mins.
Drain water. Do not re-use water for cooking - cool and place on garden.
Mix cheese and herbs with drained warm warrigals and stir to mix.
Beat eggs. Add a pinch of salt, pepper, and/or herbs if desired.
You can either:* add warrigals to the egg mix now, OR* cook the eggs and fold the omelette over the warrigal and cheese mix afterwards. It’s very good either way.
Heat a small heavy frypan to a medium heat. Cast iron is best if possible. Don’t make it too hot.
Melt butter or add oil. You just need enough to coat the pan and a little extra.
When butter starts foaming, or oil develops a slick, add the eggs mix. Lift the pan and tilt the mix until it reaches the edges.
Let it sit for 10-20 seconds. Use a fork to gently test the edges. If they pull away from the side of the frypan intact, you’re ready to start moving it around.
Use a fork to break bubbles that form and let liquid run into them.
Gently break the centre parts of the omelette, allowing still-uncooked areas to start cooking. You want soft piles of eggs, but keeping the base intact. (If you keep breaking it up and pushing everything to one side, then you’re making scrambled eggs … which works just as well).
When the surface is still a little liquid, add the warrigal greens and cheese to one side of the omelette (if you haven’t already added them).
Use an egg slice to carefully fold the other omelette half over the filling. (I invariably break it, but the aim is to pull it over intact).
Immediately slide the nice plump omelette on to a plate and eat. Never, ever keep an omelette waiting; they’re not half as nice when they start cooling down.
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