Aromatic Mugwort Rolled Omelet
Mugwort Egg Roll
A delightful rolled omelet infused with nutritious mugwort. This recipe adds a unique, slightly earthy flavor and a vibrant green hue to a classic dish, making it a healthy and delicious side or breakfast option.
Ingredients- Blanched mugwort 30g-40g
- Salt 1 pinch + more to taste
- Pepper to taste
- Parmesan cheese powder 1 tsp
- Cooking oil
- Eggs 4
Cooking Instructions
Step 1
First, prepare the blanched mugwort. Trim any tough stems from the mugwort and rinse it thoroughly. Blanch it in boiling salted water for about 1 minute. Be careful not to over-blanch, as this can diminish the mugwort’s flavor and nutrients. After blanching, rinse the mugwort under cold water, squeeze out excess moisture, and pat dry with a paper towel.
Step 2
In a bowl, crack the 4 eggs. Add a pinch of salt and a dash of pepper. Whisk the eggs gently with a fork or whisk until well combined and no streaks of egg white or yolk remain.
Step 3
Add the 1 tsp of Parmesan cheese powder to the whisked eggs. Stir well to ensure the cheese is evenly incorporated into the egg mixture. The Parmesan adds a subtle umami depth that complements the mugwort beautifully.
Step 4
Finely chop the blanched and dried mugwort. Aim for a consistent, small chop so that the mugwort distributes evenly throughout the omelet and doesn’t create large chunks.
Step 5
Heat a non-stick pan over low heat and add a moderate amount of cooking oil. Pour about half of the egg mixture into the pan, tilting it to create a thin layer. Once the egg begins to set slightly around the edges but is still a bit wet on top, sprinkle the chopped mugwort evenly over the egg layer. Ensure the mugwort is spread out rather than clumped.
Step 6
When the egg is mostly set, gently begin to roll it from one end towards the other using chopsticks or a spatula. If there’s still space in the pan, you can pour more egg mixture, add more mugwort, and continue rolling the omelet, incorporating the new layer. Repeat this process until all the egg mixture is used, forming a layered rolled omelet. Once cooked, let it cool slightly before slicing into desired portions.
