Recipe: Rooftop vegetables omelette
Omelettes and egg recipes with herbs
February 03, 2012
Vegetables and herbs grown in my rooftop always amaze me. Throughout the summer I harvested greens for fresh salads, and with the autumn sowing of mizuna, komatsuna and semposai I had fresh harvests even during the autumn.
 During winter my greens have less, smaller leaves, and I had the last small harvest before the spring. After all my rooftop salads of last summer I create a new recipe that of course I called... rooftop omelette.
I harvested a lot of semposai and mizuna, which is still green and lush. I added several small leaves of raibow chards and rhubarb chards, and a few leaves of sorrel. I love this plant, it really deserved some rest after all the sorrel recipes prepared last year.
Rooftop vegetables omelette
Ingredients
1 cup greens
2 eggs
3-4 tbsp milk
butter
Directions
Cut vegetables into strips and stir-fry in butter for a couple of minutes.
Beat eggs with milk, then add the sauteed vegetables.
Put in a pan and cook the omelette normally, turning halfway through cooking.
Notes
I used the chards, mizuna, sorrel and semposai, but I also suggest komatsuna and pak choi, or other vegetables of your choice.
I served the omelet with some mustard scones that I will post soon.
One year ago: Scrambled eggs with pennyroyal and Buck's-horn plantain
Two years ago: Homemade taco seasoning mix
This post joins to New Year... New Dish.
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