Radish Leaf Omelette

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summary: radish leaf omelette made with onions, goat’s cheese and havarti; how to “cook” greens using salt; cast-iron pan rave (click on image to see larger view and more photos)

radish leaf omelette It’s radish season now and there are fabulously beautiful bunches of radishes at our vegetable store these days.

When I was little, I didn’t much like radishes. So much that I thought I didn’t like radishes at all until relatively recently. Last year I set myself straight. Radishes are fantastic!! I adore radishes!

I love their crunch. And slightly hot refreshing taste. And they look so pretty too!

But as much as I adore the radishes themselves, I find myself buying radishes just for the greens after discovering last year that radish greens are not only edible but delicious as well. It turns out that it wasn’t Hollandaise Sauce that made the radish greens so good in Eggs Fauxrentine.

This morning, T made the most wonderful radish greens omelette with onion, goat’s cheese and radish greens. The greens have an almost tea-like quality. They are slightly bitter yet sweet at the same time. If you haven’t already, you got to try them!

One thing about radish greens is that they have a LOT of water in them. In order not to have a disgusting soupy mess instead of a beautiful omelette, we use the “salting” method to leach out the water.

Radish Greens Omelette

  • radish greens
  • salt
  • onion
  • eggs
  • creamy goats cheese
  • Havarti, sliced thinly
  • black pepper
  1. Wash the radish greens well and let them drain in a colander. Sprinkle with salt. Then toss to mix and set aside to drain for about half an hour.
  2. Rinse the greens (to get rid of any extra salt) and hand-squeeze them til they are quite dry. Discard the juice. Let it rest in colander for a few more minutes. Then squeeze again – 3 or 4 times in total. And taste to be sure there’s no excessive salt.
  3. Coarsely chop the amount of radish leaves that you think you’ll use in the omelette.
  4. Slice onions thinly.
  5. Put oil in a cast iron pan. Add onions and sauté until the onion is just starting to colour.
  6. Add radish leaves.
  7. Whisk eggs with a bit of water and add them to the pan, tilting the pan to cook the eggs evenly.
  8. Evenly lay the sliced havarti and goat’s cheese broken into smallish pieces on top of the egg. Grind black pepper overtop.
  9. Fold omelette in half and continued to cook until the cheese was melted.
  10. As soon as the cheese was melted, lift the omelette onto a warmed plate.

Serve immediately with hot buttered toast, orange juice and coffee.

asparagus omelette Incidentally, who needs a finicky non-stick pan?! Our little cast iron pan is working perfectly well for omelette making. We can use a metal spatula in it if we want. It’s easy to clean. If the surface gets a little chipped (actually, can it get a little chipped???), it’s still safe to use because it’s cast iron rather than some sort of mystery material made from an aluminum amalgamated with who knows what.

(Please note that the omelette in this particular photo is the asparagus omelette we had earlier this season. And speaking of asparagus, remind me to rave about barbecued asparagus!)

Even if radish greens weren’t delicious, the city outdoor workers’ strike (yes, again!!) is extra incentive to use rather than throw them out. Our compost bin is almost full to capacity from spring garden cleanup.

We can only eat so many omelettes. But there are other things to use the radish greens in. We supplemented spinach with radish greens to make the most wonderful palak paneer not long ago. And tomorrow we plan to use them in bubbly squeak.

Hmmm, now I’m wondering; do we have enough greens? I wonder if we need to buy more radishes.

 

Posts featuring radish leaves:
Eggs Fauxrentine (WHB#142: radish greens) : Radish Leaf Omelette : radish leaves are great on pizza : Frying Radishes and Radish Greens (PPN#165)

 

This entry was posted in food & drink, main course, posts with recipes, vegetarian on by .

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  • I love radish greens and egg–and totally agree about cast iron skillets for omlettes. We don’t use non-stick at all.

    When we were making the omelette, I thought of you, mm, and that you’d really like this. Yes, cast iron is definitely the best. We used to use non-stick but about a year or so ago, we gave our non-stick pans away and started using stainless steel or cast-iron exclusively. – ejm

  • And don’t forget to have them (the radishes) with butter for breakfast – the French way… Good with a baguette (hmmmm). Strange, the French… They put butter on the radishes but not the bread….

    Oooh, good idea, Katie! Thanks for the reminder to make the radish butter (applepiepatispate.com/appetizer/radish-herb-butter) that Jude made not long ago. (I’ll have to make some more baguettes too….) – Elizabeth

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