The omelette with purslane and scallion is an extremely easy recipe featuring purslane as the main ingredient. It is a wild plant with enormous health benefits for our body that nature provides freely and abundantly (indeed, it is invasive). My plants, thanks to the work of the wind, birds, are always full of it. I gather it and use it raw or cooked in teas, salads, first courses, and main dishes.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 6 medium whole eggs
- to taste purslane
- 1 fresh scallion
- to taste fine salt
- to taste extra virgin olive oil
- to taste ground pepper
Steps
Gather the purslane, detach the smaller and tender leaves from the stems, and wash them under running water.
Transfer them to a cutting board, add half a fresh scallion, and chop everything together with a knife.
In a pan, heat the extra virgin olive oil over low heat on the smallest burner.
Meanwhile, crack the eggs into a bowl, add the salt, pepper, and the chopped purslane and scallion; using a fork, beat the ingredients well to incorporate as much air as possible.
As soon as the oil is hot, pour the egg mixture into the pan, increase the heat, cover, and let it cook for about 5/7 minutes per side.
With the help of a wooden spatula, check the cooking by gently lifting the bottom of the omelet. If it is evenly golden, then you can flip it, turning it onto a plate and then putting it back in the pan, with the side that was previously on top now on the bottom. Please be careful when doing this to avoid burns.
As soon as the omelette with purslane and scallion is evenly cooked on both sides, turn off the heat and enjoy it; it is also excellent cold and as a sandwich filling.
If you want your omelets to be tall and fluffy, separate the egg whites from the yolks. Using a whisk, break the egg whites and beat them until they become completely foamy (they should not be whipped to stiff peaks, just to foam). Beat the yolks well too, add the chopped purslane and scallion, salt, and pepper, and slowly fold in the egg whites. Mix from top to bottom to combine the ingredients and immediately pour the mixture into the pan to cook to prevent the egg whites from deflating.
