Ugba Omelette
It was breakfast time on Saturday and I looked in the fridge and what I found was some wraps of Ugba (sliced oil bean seed), Eggs and some peppers and onion. You will not have thought of Ugba omelette, would you? But guess what…this crossed my mind. I thought of how I was about to waste an egg in the name of trying out a new dish and I must say it was an initial ‘NO’. But as I thought of the fairly neutral taste of egg and the possibility of adding Ugba which has a strong flavour and the crunchy bite I decided to take a gamble with this dish.
The fact that I am sharing this recipe just goes to show that its been tried and tested. It was such a pleasant surprise and the fact that a local food item can combine so well makes it all the more interesting. The taste of fermented Oil bean seeds reminds me of fermented cheese in eggs, but this is more flavorful and crunchy.
Again I feel so proud to have brought yet another dimension to Nigerian dishes and also expand the use of Ugba in addition to Ugba Purée sauce and other interesting dishes from this African legume. Enjoy today’s offering packed with lots of protein goodness.
How to make Ugba Omelette ?
2 Eggs
1 table spoon Ugba
Few Onion slices
Few Tatashe slices
Dried Pepper to taste
1 table spoon Vegetable Oil
Chicken Seasoning to taste
Salt to taste
Method
1. Beat the eggs, add the seasoning, pepper and salt
2. Heat the oil
3. Pour in the egg. Sprinkle the Ugba, onion and pepper on top
4. To help the egg cook on top , I used a skewer to poke holes in the centre of the omelette so the heat can come through and cook the top of the on omelette. Or you can turn the omelette on the other side to cook on top. Covering the frying pan with a pot lid also helps the egg to cook well on top that is if you don’t want to flip it over.
5. Serve the egg with hot Dundun (boiled then fried yam) and some pepper sauce.
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