Field Greens With Eggs And Enoki Mushrooms Food

ENOKI OMELET PATTIES

Enoki Omelet Patties image

Got this recipe from a Chinese supermarket. They were making samples! Great for a light omelet. You get the great texture of enoki mushrooms in every bite! Extremely easy to make. Serve immediately and enjoy.

Provided by simonechow

Categories Side Dish

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

2 (3 ounce) packages enoki mushrooms, coarsely chopped
½ cup chopped green onions
1 small carrot, peeled and very finely chopped
4 eggs
2 pinches ground white pepper, or to taste
1 tablespoon vegetable oil, or as needed

Steps:

Mix mushrooms, green onion, and carrot together in a large bowl. Add eggs to mushroom mixture; stir until well combined. Season with white pepper; mix well.
Heat vegetable oil in a skillet over medium heat. Spoon about 2 tablespoons egg mixture for each patty into hot oil. Press patties lightly with the back of a spatula. Cook until bottom of patty is solid enough to flip, about 50 seconds. Flip and cook other side is lightly browned, 10 to 15 seconds. Repeat with remaining egg mixture.

Nutrition Facts : Calories 130.7 calories, Carbohydrate 6.1 g, Cholesterol 186 mg, Fat 8.6 g, Fiber 1.9 g, Protein 7.8 g, SaturatedFat 2.1 g, Sodium 81.9 mg, Sugar 1.4 g

FRIED EGGS WITH GREENS AND MUSHROOMS

Fried Eggs with Greens and Mushrooms image

Fast and versatile, this vegetarian dinner is a winner. Use your choice of kale, collards, or mustard greens. For added speed, use good-quality bagged cooking greens and presliced mushrooms. And pair with toast or polenta.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 15m

Number Of Ingredients 12

Ingredients

4 tablespoons unsalted butter
1 tablespoon small sage leaves
1/4 teaspoon crushed red-pepper flakes
2 tablespoons extra-virgin olive oil
10 ounces white button or cremini mushrooms, sliced
Coarse salt
2 garlic cloves, thinly sliced
6 cups cooking greens (cut into 3/4-inch-wide ribbons), such as collard, mustard, or kale
2 tablespoons water
2 tablespoons unsalted butter
4 large eggs
Garnish: finely grated Parmesan cheese

Steps:

Make the sage-chile butter: Melt butter in a saucepan over medium heat. Add sage and red-pepper flakes. Simmer until sage is crisp, about 3 minutes.
Make the eggs and greens: Heat a large, heavy skillet (preferably cast iron) over high heat. Swirl in oil. Cook mushrooms with 1/2 teaspoon salt until golden and tender, 4 to 5 minutes. Reduce heat to medium. Stir in garlic, then greens and water. Cook, stirring, until greens wilt. Add unsalted butter, and stir until melted.
Push greens to make 4 wells. Crack 1 egg into each. Season with salt. Cook for 4 minutes. Let stand until whites are set but yolks are still runny, about 4 minutes. Drizzle with sage-chile butter. Garnish with cheese.

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