In How To Prepare Moringa Oleifera Leaves and Pods for Cooking, I mentioned how the popularity of Moringa oleifera during the last decade has inspired local chefs and cooks to come up with recipes using Moringa leaves in non-traditional ways. I am one of those cooks.
When cooking eggs, Filipinos are so used to Western-style omelets and frittatas that we already associate specific vegetables than can go with the eggs — bell peppers, onions, mushrooms… It might have something or everything to do with the fact that the Philippines was a Spanish colony for over four centuries and an American colony for half a century.
The truth is, anything can be thrown in with the eggs to make an omelet or a frittata. And that includes Moringa leaves.
This frittata is Asian in every way — it has Chinese sausages, Bulgogi ham, scallions and Moringa leaves. Of course, you can always use your preferred variety of sausage or ham. But I really suggest you do not ditch the Moringa leaves to experience its versatility.
- 1 tablespoon cooking oil
- 1 Chinese sausage, steamed then chopped (steaming makes it easier to chop)
- 1/4 cup chopped Bulgogi ham (available in Korean groceries)
- about 3 tablespoons finely sliced scallions
- a large handful of Moringa leaves (see how to strip malunggay leaves off their stems)
- 3 eggs, lightly beaten
- salt and pepper
- a dash of Sriracha, optional
- Heat the cooking oil in an omelet pan or small frying pan.
- Add the chopped Chinese sausage and Bulgogi ham. Cook until lightly browned.
- In a bowl, lightly stir the eggs with some salt, pepper and Sriracha, if using.
- Add the scallions and Moringa leaves to the pan. Stir lightly. Pour in the eggs in a circular motion. Cook over medium heat until the eggs are just beginning to set along the edges. Set the heat to medium-low, cover the pan and cook the frittata for about five minutes until the eggs are just set.
- Place a plate over the frying pan then invert the frittata on the plate. Set the frying pan on the stove once more and slide the frittata back into it. Cook the opposite side for another five minutes or until lightly browned.
- Slide the frittata to a clean plate. Sprinkle with crisp onion bits and toasted garlic before serving.