tree spinach omelette w broad beans
homegrown tree spinach & cheese omelette topped w/ buttery broad beans
IngredientsMakes: 308g (2)
| 240g | tree spinach and cheddar cheese omelette | (recipe below) | |
| 60g | broad beans | ||
| 10g | butter |
Method
| Make the omelette & turn it out onto a hot serving plate - keep it warm. |
| Shell the broad beans & the boil them in a small saucepan in salt water for 2 minutes. Drain & remove the skin once they've cooled a little. If they've just been picked I only peel the really big ones. Fibre is good for you! |
| Return them to the pan & add a nob of butter. |
| Once it's melted toss to coat evenly. It's a bit decadent but really nice! |
| Turn them out onto the omelette and serve immediately. |
| Some chopped fresh herbs like oregano, chives or chervil would probably go pretty well w/ this. |
tree spinach and cheddar cheese omelette
wilted tree spinach & cheddar cheese tortilla / omelette
IngredientsMakes: 240g (2)
| 130g | ingredient tree spinach | (recipe below) | |
| 120g | eggs | ||
| 30g | cheddar cheese | ||
| 1g | aromat | ||
| 2g | veg oil |
Method
| Rinse & steam the tree spinach for 5 mins & let is cool & drain in a sieve. |
| Once cooled squeeze out the excess water. |
| Grate the cheese & mix all the ingredients together. |
| Fry in a 20-24cm pan on a medium heat ~4-6mins each side, tuning once using a plate. |
| Or toss in the air if you're feeling brave!! |
| The tree spinach I'm referring to here has purple leaves and is asian native - Chenopodium giganteum. |
| Not chaya the central American native with same name - Cnidoscolus aconitifolius. |
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| If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts being grown right here in Hereford using organic practices! Sign up for veg box here. |
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