Omega 3 Wakame Omelette with Alfalfa and Fenugreek Sprouts
A few nights back and just after I had finished putting my twins to bed, the question of dinner came up. As a hands-on dad of twins, time management has become vital to getting anything done, so the the question became what is quick to make, will be filling, delicious and nutritious? A veggie omelette was quickly in mind and I started cracking eggs whilst mum started chopping up some veg she had recently brought up from the garden.
I had recently brought home a bag of Wakame kelp from Indigo Herbs with a view to trying it out. So, being an adventurous kind of chef I decided to liberally add Wakame to the omelette recipe. I took a good handful and simply added it into the beaten eggs, where I left it whilst mum finished preparing the veg.
Wakame is a type of seaweed or sea vegetable as it is known in polite culinary circles. It has been eaten for centuries in Japan and has now spread to the west. Wakame is packed full of nutrition with a healthy dose of vitamins and minerals, fat burning properties and lots of lovey Omega 3. Omega 3 is a polyunsaturated fatty acid with many associated health benefits including cancer, cardio-vascular disease, immune function, brain function and inflammation. Omega 3 is the reason our grand-parents eat cod liver oil. Although there is twenty times as much Omega 3 in cod liver oil as in Wakame, you eat much more than a teaspoon full so it still represents a really decent dose of Omega 3.
And the resulting Wakame Omelette? Absolutely delicious. The Wakame added a salty and almost nutty flavour, reminiscent of the sea, which worked well with the other vegetables and the eggs. And of course being packed with all those vitamins and minerals makes Wakame omelette extra tasty as the body seems to know instinctively what it wants. With the benefit of hindsight I would recommend removing the odd thicker, stem-like parts of the Wakame (of which we had only one each) as they are a bit more chewy, and possibly giving it a good chop or running it through the food processor would have helped here. In case you want to try it yourself here is the recipe.
Quick Wakame Omelette for Two…
- 4 or 5 organic free-range eggs
- About 500 grams of vegetables (I used Marrow, Cherry Tomato, Onion, Sweet Peas and Mushrooms)
- About 20-30 grams of dried Wakame Kelp
- Beat the eggs thoroughly and season well with pepper but not salt
- Remove any thick stems from the Wakame, chop into pieces and add into the egg mixture, stirring well
- Set a well oiled frying pan on the heat and prepare the veg (clean and chop rustically)
- Toss the vegetables in the hot pan and fry for two minutes or until they have begun to brown on the outside
- Pour on the Wakame / egg mixture and quickly fold in to the vegetables until it is all well mixed together as a good omelette should be.
- Leave the omelette to cook on a low heat until it is firm all the way through. If you have made a thick omelette, you can cook the top side by placing the pan under a grill for a few minutes
- Serve your omelette hot, garnished with some delicious sprouts.