Still on finding lighter ways to serve my stewed spinach... This recipe may sound unusual, but you've got to trust me.... it is delicious, simple to make and full of goodness. I am serving with some boiled yam, to make the dish nutritionally balanced.
Very straight forward, this recipe is not really teaching how to, but giving you an idea of how you might serve your eggs. Make your omelette the way you like it, then make some stewed spinach separately and serve in the omelette.....simple as...!
What You Need
- 2-3 bunches of broad leaf spinach (Baby spinach leaves may also be used but skip blanching)
- Pre cooked red pepper base sauce
- Fresh eggs to make the omelette
- Puna yam
- A handful of diced mixed sweet peppers (optional)
- 1 small onion, finely chopped
- 1-2 tablespoons of coconut oil
What To Do
- Thoroughly wash the spinach leaves to rid them of sand and other particles. Then blanch in hot salted water for no more than 2 minutes. Immediately strain off the spinach leaves and run cold water over them.
- Then squeeze excess water off the leaves and shred/chop finely. Set aside.
- In a sauce pan, heat up 1 tablespoon of oil and brown the onions, then add some pre cooked red pepper base sauce. Stir well and also sprinkle some salt or preferred seasoning to adjust the taste. Add the shredded spinach. Simmer for a further 3-5 minutes.
- Simultaneously peel, wash and cook the puna yam in some salted boiling water.
- In a separate frying pan, make a plain omelette by cracking and beating the eggs, and fry with some oil
- Finally serve your spinach in the omelette and enjoy it!
- Serve with a slice or two of cooked/boiled puna yam.
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