Omelete à moda da terra

🍳 A gently cooked omelette with leaves, onion and red palm oil. Spinach is an explicitly identified substitute for traditional micócó.

Ingredients

• 6 medium eggs
• 1 small onion, 100 g, very finely sliced
• 6 small edible micócó leaves identified for cooking, or 60 g fresh spinach as an adaptation
• 2 tablespoons food-grade red palm oil, about 30 ml
• ¼ teaspoon salt, adjusted to taste
• Black pepper to taste

Preparation

Use only leaves sold for food. Wash and dry micócó or spinach, remove tough stalks and chop very finely.

Peel and finely slice the onion. Beat eggs with salt and pepper using a fork, without making a foam.

Warm half the palm oil over medium-low heat in a 22–24 cm pan. Cook onion for about 5 minutes until soft without browning.

Add the leaves and wilt for 2–3 minutes until visible water evaporates. Transfer to a bowl, cool slightly and mix into the eggs.

Add the remaining oil to the pan. Pour in the eggs and cook gently for 5–7 minutes. Initially draw set edges towards the centre so liquid egg flows into the gaps.

Once the base holds, cover briefly for another 1–2 minutes as needed, until the centre is set. For a thick omelette, turn with a plate and cook the other side for 1 minute.

Serve immediately, folded or divided into four. Do not add raw leaves from an unidentified plant.