Nowadays, I'm more conscious about consuming high-protein foods, rather than high-carb ones. Indeed, in our country, high-carb foods are more popular than high-protein ones.
Long-rooted habits are difficult to change, but that doesn't mean they're impossible. One way is to reduce flour and consume more vegetables.
This time, I'm going to make a nutritious dish that's actually very easy to find in the village where I live. It's a dish with moringa leaves as the main ingredient!
Moringa leaves are indeed high in protein, calcium, and other nutrients. But unfortunately, many people are still reluctant to include moringa leaves in their daily menu because of the unpleasant odor of their stems.
In fact, cooked moringa leaves have no aroma or smell whatsoever. That's why I've been cooking moringa leaves more often since I've become more accessible.
In fact, I don't have a moringa plant at home. But I can find them along the way because they grow wild. So this morning, while walking, I picked some moringa leaves growing wild on the side of the road. In my coconut, I've been planning to make a moringa leaf omelet! It's super easy to make.
The Ingredients
- 1 cup of moringa leaves
- 2 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon turmeric powder (optional)
- 3 cloves of shallots, sliced
- 2 cloves of garlic, sliced
- Pepper or chili according to your taste
- 4 tablespoons coconut oil
Cooking Instructions
First, this is the most important step. We must remove all the moringa leaves from the stems and small twigs. The stems and small twigs will impart a bitter odor and taste to the dish.
So, only use the moringa leaves for delicious results.
After you're done with the moringa leaves, crack two eggs. Beat the eggs together with all the spices.
Once you're done with the beaten eggs, add the washed moringa leaves. Stir well.
Make sure there aren't too many moringa leaves so they can be absorbed into the egg mixture.
Heat the coconut oil. Use low heat to avoid damaging the coconut oil. Make sure you're using a non-stick frying pan.
Add the egg and moringa leaf mixture. Spread the moringa leaves evenly over the entire surface of the frying pan. I used a lid for about a minute and a half to allow the top to cook.
Then, be careful when flipping the omelet. If you're used to making omelets, you'll already know how to flip them so they cook evenly. Ehehe.
Per side, it should take no more than 2 minutes to prevent burning. However, this depends on the frying pan you're using. Sometimes it takes 3-5 minutes. But since I only use two eggs, I don't think it takes more than 5 minutes. So don't leave the omelet batter in the frying pan or they'll burn!
THE RESULTS
I love the moringa leaf omelet. It's not overcooked at all. The cooking time is just right. ♥️
Turns out my husband also loves this egg omelet. He wondered why cooked moringa leaves didn't smell at all, unlike raw ones with stems.
So yeah, that's how it is. In life, we can't judge something quickly. We have to try it ourselves before truly judging whether it's delicious or not. Because every value can also change depending on how it's prepared.
I'm grateful that I managed to cook moringa leaves into a nutritious breakfast. ♥️ It's simple, but it's quite filling.
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, and food content that makes others happy and can get inspiration.
Contact Person: authoranggreklestari@gmail.com
Discord: anggreklestari#3009
