Purple sprouting broccoli & wok-fried omelette
Breakfast is a great chance to get extra veg into your daily diet; purple sprouting broccoli is the star of this breakfast or brunch recipe. Riverford founder Guy Watson grows statuesque fields of it on his farm, just up the road from us. The flavour is so good that we like to keep the cooking simple, with just a hint of five-spice and served with an easy, fluffy, wok-fried omelette seasoned with a little kecap manis, a dark, salty-sweet and sticky soy sauce. It doesn’t take long to cook the broccoli, but if you like, you can keep the omelette warm in a low oven (a good idea if you’re making more than one portion).
Cook's notes
This also makes a great lunch, or dinner, if you add a little more veg, serve with brown rice or noodles and serve the omelette chopped into pieces on top of the dish.
Ingredients
- 80-100g purple sprouting broccoli
- 2 eggs
- pinch of five spice
- oil for frying
- to serve:
- kecap manis (or use tamari/soy sauce)
- 1 chilli, sliced, to taste
Method
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Step 1
Split any thicker pieces of broccoli so they’re roughly all the same size and not too fat, so they cook in the same time.
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Step 2
Crack the eggs into a bowl and give them a little whisk together with a fork.
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Step 3
Heat a thin layer of oil in a wok. When hot, tip in the egg and let it bubble up and spread out a little. Cook without moving it for a couple of minutes, until it is just cooked through. Use a spatula to roll it up and tip onto a plate.
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Step 4
Add the broccoli to the same pan (you shouldn’t need any more oil, but you can add a splash more if you like). Stir-fry the broccoli for approximately 2-3 minutes, depending on the thickness of your broccoli, adding the five spice about halfway through, until the broccoli is just cooked, but still with a good bite (test by inserting sharp knife into the thickest part of the stalk).
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Step 5
Drizzle some kecap manis onto the omelette to season it. You can leave it whole or slice it into rounds.
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Step 6
Serve with the broccoli, garnished with a little chilli, if you like.