As I was flipping through my old collection of recipe magazines (which have been collecting dust, hehehe...), I happened to see a very simple omelette using mint leaves. I have never tried mint omelette and was telling myself why not give this a try as mint is a very healthy herb and moreover I have homegrown mint leaves.
This recipe is adapted from Y3K (33) pg 9 with some modifications.
As mentioned in the Y3K, mint leaves have medicinal properties especially for those who are prone to have 'windy stomach'. However, too much mint leaves may cause your dish to taste bitter. So, don't be 'greedy' ok?
My version or amendments are in red. Adjust or add any ingredients according to your taste or preference.
- 50g mint leaves/daun pudina (I used a handful)
- 2 eggs (6 eggs, beaten)
- 1 tomato (cubed)
- 3 fresh Swiss button mushrooms (sliced)
- some oil
Seasonings : (to taste)
- 1/2 tsp salt
- some soy sauce
1) Mix all the ingredients together except soy sauce.
2) Heat some oil in a wok and pour in the egg mixture.
3) Flip over when the omelette has set.
4) Fry until both sides are golden brown. Turn off the heat.
5) Drizzle some soy sauce to taste. Stir and mix well.
My children don't like mint leaves but surprisingly they love this mint omelette! They are asking me to cook this omelette again!!!
Isn't this a good idea to get your children to start eating mint leaves????
This post is also linked to Cook-Your-Books #3 hosted by Joyce of Kitchen Flavours.
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