Aromatic Water Parsley and Flavorful Tomato Sauce Omelet
Craft a Delightful Spring Brunch: Water Parsley and Tomato Omelet Recipe
Water parsley is at its peak deliciousness right now! We bought a generous amount cheaply and thought it would make a fantastic weekend brunch. So, today, we’re making a Water Parsley and Tomato Omelet. It pairs wonderfully with rice, bread, or noodles.
Ingredients- 1/3 onion, finely chopped
- 1/2 carrot, finely chopped
- 9 sausages, sliced into bite-sized pieces
- 1/2 bunch water parsley (minari), washed and cut into 3-4 cm lengths
- 3 eggs
Cooking Instructions
Step 1
First, prepare the vegetables. Wash and peel the onion and carrot, then chop them as finely as possible. Finely chopping helps them blend beautifully with the sauce when cooked, enhancing the flavor.
Step 2
Thoroughly wash the aromatic spring water parsley (minari) under running water, ensuring no soil remains. Once clean, cut it into manageable pieces, about 3-4 cm long.
Step 3
Slice the sausages into bite-sized pieces, suitable for easy eating. You can slice them into rounds or diagonally. Feel free to substitute with bacon or ham for a different flavor profile.
Step 4
Crack the eggs into a bowl. Using a fork or whisk, beat them thoroughly until the yolks and whites are well combined. You can add a pinch of salt and pepper for extra flavor if desired.
Step 5
Now, let’s start stir-frying! Heat a pan over medium heat and add 4 tablespoons of olive oil. Once warm, add 1 tablespoon of minced garlic and sauté until fragrant, being careful not to burn it. Stir continuously to ensure even cooking.
Step 6
As soon as the garlic releases its rich aroma, add the sliced sausages to the pan. Stir-fry them with the garlic until the sausages are lightly browned and cooked through.
Step 7
Once the sausages are fully cooked, add the finely chopped onion and carrot. Continue to stir-fry, mixing well with the sausages, until the vegetables become translucent. Stir occasionally to prevent sticking.
Step 8
When the onions turn translucent and the carrots start to sweeten, add 1/2 bottle of tomato sauce, 3 tablespoons of sweet corn, and 2 bay leaves for extra aroma. Stir well and let it simmer over medium-low heat until the sauce thickens to a rich, luscious consistency. Taste and adjust seasoning with salt or pepper if needed.
Step 9
Once the sauce reaches your desired thickness, turn off the heat immediately. Now, add the prepared water parsley (minari) and gently toss it in the residual heat. Cooking minari over high heat for too long can diminish its fresh flavor and crisp texture, so adding it at the end is key to preserving its best qualities.
Step 10
Stir the minari for just 1-2 minutes using the pan’s residual heat. Cook until it’s slightly wilted and vibrant green. Remove from heat and set aside. You’ve now prepared a delicious stir-fry filling!
Step 11
It’s time to make the omelet! Lightly grease a clean pan with a little cooking oil and set the heat to low. Pour in the beaten eggs, spreading them thinly to cover the pan. As the edges begin to set, gently stir the center with chopsticks, allowing the uncooked egg to flow underneath, cooking to a soft, custardy half-set.
Step 12
Once the egg is beautifully cooked to a soft set, carefully spoon the prepared water parsley and tomato stir-fry onto one half of the omelet. Be mindful not to overfill, as this can make folding difficult.
Step 13
After placing the filling, turn off the heat completely. Gently fold the other half of the omelet over the filling to encase it, creating a perfect omelet shape. This is best done while the heat is off to prevent overcooking.
Step 14
Voilà! Your aromatic Water Parsley and Tomato Omelet is ready. It boasts a wonderful appearance and taste. Enjoy it warm for the best experience. It’s a perfect hearty breakfast or a delightful leisurely brunch!
