Fried yam, omelette and stir-fry leafy vegetables
This recipe is inspired by my desire to eat healthy and ensure my children eat more leafy vegetables.
Fried yam, omelette and stir-fry leafy vegetables
This recipe is inspired by my desire to eat healthy and ensure my children eat more leafy vegetables.
Cooking Instructions
- 1
Peel the sliced yam. Cut into fingers. Wash clean. Put in a bowl and cover with clean water. Add a tsp of salt and leave for 10 minutes.
- 2
Slice the onions.
- 3
Break the eggs into a bowl. Add some sliced onions and a pinch of salt. Beat well with a fork.
- 4
Add one and half tbsp of vegetable oil to frying pan. Add the beaten eggs. Fried for 2 minutes on medium heat. Flip and fry second side for 1 minute. Put off the heat.
- 5
Pluck the ugu vegetable from the long stem. Wash twice to remove all sandy deposits. Drain in a sieve for 5 minutes then slice.
- 6
Add 1 tbsp vegetable oil to frying pan. Add a pinch of salt, some sliced onion and sliced fresh pepper or dried pepper. Stir fry 30 seconds. Add the sliced ugu vegetables and continue stir frying till a bit tender, between 5 and 7 minutes on medium heat. Put off heat.
- 7
Drain water from yam. Fry in hot oil till crunchy. Place in a metal sieve to drain off oil.
- 8
Plate and serve. Enjoy. You can drizzle a little tomato stew on the yam if you prefer.
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