In Maine spring has barely sprung, so if you're in other parts of the world enjoy the warm sun- we're jealous! Here on the Schoodic Peninsula daffodils are only an inch high but the snow has mostly melted. There is hope-also known as chives. The first meal from our garden is always a chive omelette. This annual tradition means winter is finally over and we can start eating from the garden.
This year is extra special because we overwintered spinach in our raised garden beds. Bring on the home-grown greens!! We planned to eat greens all winter but... the covers we had over the spinach were completely covered in ice. That just means that we get to eat them now!! Since we are gearing up to plant peas ASAP it's spinach and seaweed omelettes everyday.
When I first got into eating seaweed it was daunting. I'm all about texture and frankly the texture of seaweed kinda freaks me out. I also researched ways to eat seaweed including kelp noodles and whole leaf recipes. I wanted to enjoy and savor each bite but it was WAY too much seaweed for me. Completely overpowering. Don’t get me wrong I love seaweed but I can't eat a whole bowl of kelp noodles because of the texture (the same goes for mushrooms). That being said I eat seaweed every day in many meals including snacks and desserts. The secret to cooking with seaweed is to start small and work up to adding more and more.
Seaweed is crazy good for you. It's packed full of vitamins and minerals our body craves but often unavailable with modern western diets. Adding seaweed into your recipes is a quick and easy way to get the nutrition that your body craves without sacrificing taste. It can also help you cut down or even eliminate salt.
The first step to adding seaweed into your diet is to treat seaweed as an all purpose seasoning. Literally, put it on everything you cook (and bake), I do. I rarely added salt into my cooking (figuring if you add enough flavor you don’t need to add salt) but now I hardly ever use salt, seaweed has replaced it. I keep my seaweed flakes right next to my pepper. They are they first things I reach for when ever I cook. Below is an easy recipe for a spring omelet with chives, spinach, feta, and of course seaweed. It’s an easy breakfast, lunch or dinner that cooks up fast, tastes good and is pretty good for you.
Seaweed, Greens, and Feta Spring Omelette
A splash of milk
Pepper to taste (I like a lot)
A large pinch/shakes of flaked dulse (if you are new to seaweed start with just a little, as you eat more seaweed keep adding more)
Small pat of butter
Small handful of chives, chopped
Handful of spinach leaves, chopped
Chunk of feta about 1 inch square, crumbled
Crack eggs into a bowl and add chives, pepper, milk and seaweed. Beat eggs and mix everything together.
Heat your pan on medium heat and add the butter. When it’s good and melted turn the heat down a bit and pour in your eggs. Allow you eggs to cook, with a spatula gently push the edges of the eggs toward the middles and swirl in the uncooked eggs ensuring that everything cooks evenly. When the eggs look like the are starting to set add the chopped spinach to one half of the eggs and sprinkle the feta cheese on top. Cover the pan and cook till the eggs look done, spinach is wilted and the cheese is melted. Flip the non-spinach half of the omelet over on top of the spinach and voila you have a seaweed and greens spring omelet. Eat, enjoy and of course spread the seaweed joy!!