We always hear that breakfast is the most important meal of the day.
Whether you are on a full-time job or not, mornings can also be a very busy time. You wake up the kids and prep them for school. You prepare meals and lunch boxes for children and adults going to work. So on many ocassions, breakfast meals require quick and easy preparation to save time and effort.
This egg omelet I am cooking is a healthy recipe and is also very easy to make, with a little preparation that goes a long your way in making breakfast a priority before going to work or kids to leaving for school.
Table of Contents
Ingredients
- 3 large Eggs
- Malunggay leaves (moringa leaves)
- Cooking oil
Seasoning
Pinch of salt and pepper
Procedure
Crack eggs in a bowl. Season it with salt and pepper. Beat it by using fork or whisk until fluffy and mix the seasoning thoroughly.
Get fresh tender leaves of Malunggay either from your garden or ask for your neighbors or bought it in the market. Pluck the leaves and discard the stems and stalks and then wash them thoroughly many times with flowing water. Drain and use kitchen towel tissue or kitchen napkin to absord the extra moisture.
Heat cooking oil in a frying pan, add beaten eggs and spread malunggay leaves on top of your egg, cover it until malunggay leaves is cooked but not overcooked. Take off the lid and flip.
Cooking Tips
- Make sure your oil is hot enough to avoid sticking egg in the pan.
- Do not overcook.
- Adjust your ingredients, depends how many people with eat.
- Add more malunggay leaves as you prefer.
- You can dip it with either soy sauce with lemon or calamanci, tomato ketchup, chili sauce or any condiment you like.
- This recipe is a good match with plain rice, bread, or garlic rice.
Omelet Egg with Malunggay Leaves
Ingredients
- 3 pcs eggs
- 1/4 cup malunggay leaves
- 2 tsp cooking oil
Instructions
- Crack eggs in a bowl. Season it with salt and pepper. Beat it by using fork or whisk until fluffy and mix the seasoning thoroughly.
- Get fresh tender leaves of malunggay either from your garden or ask for your neighbors or buy it fresh from the market. Pluck the leaves and discard the stems and stalks and then wash them thoroughly many times with flowing water. Drain and use kitchen towel tissue or kitchen napkin to absorb the extra moisture.
- Heat cooking oil in a frying pan, add beaten eggs and spread malunggay leaves on top of your egg, cover it until malunggay leaves is cooked but not overcooked. Take off the lid and flip.
Notes
- Make sure your oil is hot enough to avoid sticking egg in the pan.
- Do not overcook.
- Adjust your ingredients, depends how many people with eat.
- Add more malunggay leaves as you prefer.
- You can dip it with either soy sauce with lemon or calamanci, tomato ketchup, chili sauce or any condiment you like.
- This recipe is a good match with plain rice, bread, or garlic rice.
