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How to turn leftover dressed salad into an Asian lettuce omelette – recipe | Eggs | The Guardian
A viral trend based on an eastern classic, this rolled, multilayered dish is a fun way to use up wilting leaves that also looks impressive on the table
Rezept
Zubereitungszeit ca.
Zutaten:
- 2 eggs
- 1handful salad leaves dressed or fresh
- Oil for brushing the pan
- Crispy chilli oil
- Soy sauce with minced garlic and ginger
- Miso mayo
Arbeitsschritte:
- Separate the eggs, put the whites in one bowl and the yolks in another, then gently whisk them both.
- Roughly chop the salad leaves and mix into the beaten egg whites.
- Put a small frying pan on a low-medium heat and brush with oil.
- Add the egg white mixture, spread it out evenly and leave to cook until set.
- Roll it up into a cylinder, and push slightly to one side.
- Fill the gap in the pan with the beaten egg yolks, making sure they fill the space right up to the egg white roll.
- Once that's set, roll it around the egg white to create a multilayered omelette.
- Slice and serve with crispy chilli oil, soy sauce flavoured with minced ginger and garlic, or miso mayo.
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