Ingredients with Measurements:
- 4 large eggs
- 1 cup of Okinawan spinach, chopped
- 1/4 cup of onion, chopped
- 1/4 cup of red bell pepper, chopped
- 1/4 cup of shredded cheddar cheese
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special equipment needed:
- Non-stick skillet
- Spatula
Step-by-step instructions:
1. In a bowl, whisk the eggs until well beaten. Add salt and pepper to taste.
2. Heat the olive oil in a non-stick skillet over medium heat.
3. Add the chopped onions and red bell pepper to the skillet and sauté for 2-3 minutes until they are soft.
4. Add the chopped Okinawan spinach to the skillet and sauté for another 2-3 minutes until the spinach is wilted.
5. Pour the beaten eggs over the vegetables in the skillet.
6. Use a spatula to gently lift the edges of the omelette and allow the uncooked egg to flow underneath.
7. When the omelette is almost set, sprinkle the shredded cheddar cheese over the top.
8. Fold the omelette in half and cook for another minute until the cheese is melted and the eggs are fully cooked.
9. Slide the omelette onto a plate and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
2 servings
Nutritional information:
Calories: 250
Fat: 18g
Carbohydrates: 5g
Protein: 16g
Substitutions for ingredients:
- Okinawan spinach can be substituted with regular spinach or kale.
- Cheddar cheese can be substituted with any other type of cheese.
Variations:
- Add diced ham or bacon for a meatier omelette.
- Add sliced mushrooms for an earthy flavor.
- Add diced tomatoes for a burst of freshness.
Tips and tricks:
- Use a non-stick skillet to prevent the omelette from sticking.
- Be gentle when lifting the edges of the omelette to prevent it from breaking.
- Use a spatula to fold the omelette in half.
Storage instructions:
Leftover omelette can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the omelette in the microwave for 1-2 minutes until heated through.
Presentation ideas:
Serve the omelette on a plate with a side of fresh fruit or toast.
Garnishes:
Garnish the omelette with chopped parsley or chives.
Pairings:
Pair the omelette with a cup of coffee or tea.
Suggested side dishes:
Serve the omelette with a side of fresh fruit or toast.
Troubleshooting advice:
- If the omelette is sticking to the skillet, use a non-stick skillet or add more oil to the skillet.
- If the omelette is too runny, cook it for a few more minutes until it is fully set.
Food safety advice:
Make sure to cook the eggs until they are fully cooked to prevent the risk of salmonella.
Food history:
Okinawan spinach is a type of spinach that is native to Okinawa, Japan. It is known for its vibrant purple color and high nutritional value.
Flavor profiles:
The omelette has a savory and slightly sweet flavor from the vegetables and cheese.
Serving suggestions:
Serve the omelette for breakfast or brunch.
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Region: Japanese