Featured recipe: Mushroom and silverbeet omelette with cumin roasted carrots

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The Food Coop Shop is full of delicious and nutritious foods – many of which you may be familiar with, and others which may be new to you. To help you explore the wonderful variety of grains, seeds, pulses, fruits, veggies, and spices in the shop, the Food Coop Blog will be publishing a series of recipes contributed by its members.

In this first post in the series, we’re focusing on a spice: cumin. The seed of the Cuminium cyminum fruit can be used whole or ground into a powder – the recipe below, brought to you by Coop member and volunteer Ellyn Bicknell, uses both forms! Cumin’s warm and pungent aroma makes it a perfect addition to curries, stews, stir-fries, soups and more; it is also used in natural and Ayurvedic healing. It’s most often used in Middle Eastern and Indian cuisine (the Indian spice mix garam masala wouldn’t be the same without cumin!), and is today produced predominantly in India and Iran.

For a quick and easy lunch or light dinner, try Ellyn’s delicious mushroom and silverbeet omelette with cumin roasted carrots – then let us know what you think in the comments! Happy cooking!

Mushroom and silverbeet omelette with cumin roasted carrots

Serves 2 | Preparation time: 20 mins

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Ingredients

  • 5 eggs
  • 1 bunch fresh silverbeet
  • 1 large flat mushroom
  • 3 carrots (or 1 small bunch Dutch carrots)
  • 1 TBS pepitas (sunflower seeds)
  • 1 TSP cumin powder
  • 2 TSP cumin seeds*
  • 1 TBS oil of choice
  • Salt & pepper to season

TBS = 15ml tablespoon; TSP = 5ml teaspoon

*If you want to mix it up, you can also trying using coriander seeds – like we did when photographing this recipe in the Food Coop kitchen!

  1. Preheat oven to 180°C (350°F).
  2. Wash and chop carrots into small sticks and place on baking tray with your oil of choice, sprinkle with cumin seeds, and bake for 20 to 25 minutes or until browned.
  3. Meanwhile, heat a small amount of oil in a frying pan on medium heat.
  4. Chop mushrooms into slices and sauté with silverbeet in the frying pan until both are soft and wilted.
  5. Crack eggs into a bowl and whisk with cumin powder. Pour egg mixture over silverbeet and mushrooms and cook until egg becomes opaque. Check the bottom of the egg regularly with an egg flip to prevent burning.
  6. Transfer omelette to a plate.
  7. Remove carrots from oven and add on top of omelette.
  8. Top with pepitas and season with salt and pepper to taste.

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Recipe by Ellyn Bicknell, used with permission. Photos by Debbie Hartley.

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