Aromatic Motherwort Rolled Omelette
Rolled Omelette Embracing the Fragrance of Motherwort
I’ve made a delightful rolled omelette by finely chopping motherwort and mixing it into eggs, a favorite for children. This dish is not only nutritious but also visually appealing, making it a perfect side dish for lunchboxes or an impressive appetizer for guests.
Main Ingredients- Appropriate amount of fresh motherwort (about 1/2 cup)
- 5 eggs
Cooking Instructions
Step 1
First, prepare the aromatic motherwort. Wash it thoroughly under running water to remove any dirt or debris. Then, bring a pot of water to a boil with a pinch of salt, and blanch the motherwort for about 30 seconds to 1 minute (avoid over-blanching as it can diminish its aroma). Immediately rinse the blanched motherwort under cold water to stop the cooking and cool it down. Squeeze out any excess water thoroughly with your hands. Once dry, finely chop the motherwort. Chop it into bite-sized pieces.
Step 2
Crack the 5 eggs into a bowl. Whisk them well, breaking down the chalazae (the white, stringy bits). For an even smoother omelette, consider straining the egg mixture through a sieve. This ensures an even cooking consistency.
Step 3
Add the finely chopped motherwort to the whisked egg mixture. Season with salt to your preference. Remember, motherwort has its own unique flavor, so adjust the salt accordingly. Gently stir everything together until well combined.
Step 4
Heat a non-stick pan over medium-low heat and add a generous amount of cooking oil. Once the pan is warm, carefully pour in about half of the egg mixture, spreading it thinly to cover the bottom of the pan. As the bottom layer of egg starts to set, prepare to roll it.
Step 5
Maintaining medium-low or low heat, gently roll the cooked portion of the egg from one end towards the other. If there’s space in the pan, pour the remaining egg mixture into the empty area, lifting the rolled omelette slightly to allow the new egg mixture to flow underneath. Repeat this process, layering and rolling the egg until all the mixture is used. It’s crucial to manage the heat to prevent burning.
Step 6
Once the omelette is fully rolled, gently roll it around in the pan, allowing all sides to cook and turn a nice golden brown. Ensure the inside is cooked through for a perfectly done motherwort rolled omelette. Let it cool slightly before slicing and enjoying this delicious dish!
