Thursday, April 14, 2016

Sweet Potato Vegetable Omelette Wrap 蔬菜蛋包煎饼卷

Hopping on the wrap-wagon with some leftover tortilla wraps from making garlic black beans burrito, I decided to make more wraps as these minimal-preservatives tortilla do not keep long.


Sweet potato puree/mashed sweet potato works quite well in the wrap and its texture works fine with another creamy element - avocado. To pump in more vegetables, celery and cucumbers were also added while making the the egg omelette.

By the way, do you know the difference between Asian-style vs Western-style omelette? The former tends to be on the drier-side (almost like a pancake) while the latter is associated with being moist and sometimes, runny. This case, we need the drier version (Note: Dry but not too dry) for the wrap.


Cucumber tips: The cucumber seeds needs to be removed to reduce the moisture of cucumber seeping into the eggs, which in turn may make the wraps soggy.


Mashed Sweet Potato and Vegetable Egg Omelette Wrap 蔬菜蛋包煎饼卷
Ingredients:
About 6tbsps mashed sweet potato (already prepared in advanced by steaming sweet potato, then removing the skin)
1 avocado, sliced to thin wedges
3-4 organic eggs, gently whisked
1 cup diced celery
1/2 cup diced cucumber (seeds removed then diced)
1 red chili, thinly sliced
1 green onions, finely chopped
4-5 tortilla wraps, warm up for easy wrapping (when warm, the tortilla does not tear as easily as the dried-up tortilla)




Directions: Fry the chili, green onions, celery, cucumber for about 2 minutes, then gently add in eggs. I prefer not to touch the eggs and allow the bottom of the eggs to cook and form a sturdy base first, crisping /browning the bottom of the eggs. The eggs will then slowly cook from the bottom upwards. When the bottom is already cooked, use a wooden spatula and cut the eggs into 3-4 pieces then flip each piece to the other side to cook the eggs through.

Layer all the ingredients in the wrap (as shown), then wrap tightly.

Sharing with Hearth and Soul




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