Still on the use of pumpkin leaves in non traditional soup recipes.
After successfully making Ugwu and Yam Omelette, I also tried making some scrambled eggs with some added shredded pumpkin leaves. It too, turned out quite nice. I could barely taste the ugwu leaves in the eggs, but it was savoury and delicious and I had a general sense of eating healthy...!
The ugwu scrambled eggs was served with boiled yam but I reckon it would also work well served with boiled potatoes, bread or plantains. A really simple recipe using simple ingredients, and easy to make...! A must try.
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| Ugwu Scrambled Eggs |
- Eggs
- Butter
- Fresh milk (optional)
- Salt
- Freshly milled black pepper
- Finely sliced cleaned ugwu leaves
- Pre cooked fresh Abuja Yam
- Melt butter in a fry pan and immediately add the ugwu leaves and crack the eggs into the pan.
- Add, milk, salt and black pepper and stir all in rigorously until the eggs are cooked.
- The amount of eggs you use should be in proportion with the other ingredients. You may choose to have the eggs medium or well cooked depending on your preference.
- Serve with boiled yam, plantains, potatoes or bread.
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| Ugwu Scrambled Eggs |