When my gardener friend Alice Chooi shared on facebook that purslane can be eaten, I look around for it and managed to plant them in my lil space where I planted all my edibles. They grow fast under full sun. Each time I wanted something light and easy, I will make an egg omelette with the homegrown Purslane . Purslane is rich in Omega 3 fatty acids and many other nutrients too. Sometimes they are called a superfood for its many health benefits. Taste good in salad and for this cooking, I added them to my egg omelette.. Yummz!
Easy to prepare and so full of nutrients in an omelette
Ingredients:
2 eggs - whisked
Pinch of sea salt
A dash of white pepper
2 tbsp od chopped carrots
1 red chillies - chopped
small handful of purslane - washed and drained
1 tsp of rice bran oil or vegetable oil for frying
Method:
Whisk 2 eggs in a bowl, add in chopped carrots, chillies, salt and white pepper. Give it another stir till well combine. Once it is done, add a tsp of rice bran oil onto a non stick pan Once oil is hot, pour in the egg mixture and cook under low heat tii half set. Put in the purslane to cover top surface of the omelette then flip over to form half moon. Once the omelette is completely cooked through, dish up and serve with rice.
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