Imbuya omelette


Ingredients 8
Servings 2
Time

Ingredients

  • 3
    large eggs
  • 125
    ml
    cooked imbuya (morongo) or spinach
  • 125
    ml
    cooked mealies (off the cob) or canned whole kernel corn
  • 4
    chopped mint leaves
  • salt and pepper to taste
  • 30
    ml
    oil
  • 30
    ml
    atchar
  • 45
    ml
    chopped spring onions
 

Method

 
Beat eggs together with imbuya, half the mielies, chopped mint, salt and pepper. Heat oil in non-stick frying pan. Pour egg mixture into pan and slide from side to side until pan is completely covered. Cook until bottom is set, lifting sides so that raw mixture runs underneath. Cook until base is brown, then remove from pan by carefully sliding omelette onto warm serving dish. While hot, spoon remaining mielies, atchar and spring onions onto half of omelette and fold other half over filling. Serve immediately.
 

Read more on: shallow-fry
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.