Omelettes are one of the best choices for dishes you can make in your kitchen. Of course, that's because they're easy to make and can be combined with many vegetables. They're also healthy, of course.
But have you ever thought about lettuce remedies? Since gardening and growing my own fresh vegetables, I've often thought about various types of omelets from various vegetables. For example, the eggplant omelet I've made.
This time, I was thinking about lettuce omelets. My lettuce season is over, and I've harvested all of it in my garden. I've even harvested the lettuce seeds from the old lettuce plants to save as seeds for future planting.
But guess what? There's a lettuce plant growing on its own, growing wild in front of my house. I'm sure it's from the seeds of a previous lettuce plant that were blown away by the wind.
Look at this wild lettuce; it looks fluffy and so fresh. I immediately thought of a lettuce omelet. Let's get right to it. I'll share the method with you, and I'm sure it's very simple.
We just need a flat, non-stick pan so we can flip the lettuce omelet nicely and the final presentation will be beautiful.
THE INGREDIENTS
- 1 head of lettuce
- a pinch of salt
- 4 eggs
- 5 cloves of shallots (or you can use chopped onion)
- (optional) chili, or you can just use ground pepper instead
COOKING INSTRUCTIONS
Then, I added chopped shallots and chopped chili. Don't forget the salt for seasoning, and pepper if you're using ground pepper.
Then, stir the eggs and seasonings thoroughly.
Once the eggs are evenly beaten, add a few lettuce leaves, according to your preference. I added 4 to 6 large lettuce leaves.
Then, heat a nonstick pan and add a little oil. Add the beaten eggs and lettuce. Cook the eggs until they flip nicely.
Of course, be careful when flipping the lettuce omelet to ensure a nice shape. This requires precision and quick movements.
Oh, thank goodness, the omelet I flipped turned out beautifully and didn't break. Yay, this lettuce omelet is finally ready, ready to be served with healthy carbohydrates. I chose to use cassava rice to complement the lettuce omelet.
SERVING
Four eggs can serve two to three people. The resulting lettuce omelet looks thick.
I split the omelet in two. One for me and one for my husband.
I'd previously cooked cassava rice for breakfast. So I ate this lettuce omelet with the cassava rice I'd cooked earlier.
Yeah, I'm so happy this new dish turned out to be quite tasty, and I'll try it again when I have lettuce. And of course, when I have other vegetables. In fact, I'm thinking of making a long bean omelet, since I have long beans in my garden. So, what do you guys think?
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, and food content that makes others happy and can get inspiration.
Contact Person: authoranggreklestari@gmail.com
Discord: anggreklestari#3009