Sayote Omellette with Malunggay Leaves
By Marites Joy Cobarrubias
Ingredients
INGREDIENTS
1 medium-sized sayote, sliced
malunggay leaves
cooking oil
1 medium-sized onion, chopped
2 cloves garlic, minced
carrot strips (optional)
salt and pepper to taste
3 small eggs
¼ cup all-purpose flour

AJI- SARSAYA® OYSTER SAUCE 30g(optional)

AJI-GINISA®7g
Directions
DIRECTIONS
Wash, peel and chop 1 medium-sized sayote. Do not forget to remove the seed. Cut into small strips. Wash and drain after cutting.
In a large pan, heat some oil. Add 1 medium-sized onion. Sauté the onions until translucent. Add 2 cloves of minced garlic. Sauté until light brown. Add sayote strips. Add some carrot strips. Season with salt and pepper. Add the AJi-Ginisa Mix followed by the AJi-Sarsaya oyster sauce for added flavor. Sauté the vegetables for a few minutes until half-cooked. Set aside and let it cool.
Transfer the cooked vegetables in a bowl and add 3 small eggs, ¼ cup all-purpose flour, malunggay leaves. Mix well. Season with salt and pepper.
Fry in batches. Flip to cook the other side. Remove from heat when all components are fully-cooked.
Serve hot and enjoy.