Acacia Leaf Omelet

Click to Enlarge	Acacia Leaf Omelet Thailand - kai jeaw cha-om
	Serves Effort: Sched: DoAhead:	2 side ** 15 min Yes		OK, we can't actually make an acacia leaf omelet in the US because cha-om (Acacia pennata) leaves just aren't available here (noxious weed problem). It is, however, such a popular side and addition to hot & sour soups in Thailand that we need a stand-in. This recipe fills that need quite well in my opinion.

3
3

1/3
1/2

oz

t
T

Eggs
Dandelion Leaves (1)
(Acacia Leaf sub)
Salt
Oil

Prep

Strip tender ACACIA LEAF Fronds from the stems and cut them into 1 inch lengths. OK, you don't have Acacia Leaves, so remove the thick stems from the dandelion leaves. I pull the stems between two fingernails and wherever they break off is tender enough but you wouldn't loose a lot of leaf just cutting them off. Chop the leaves coarsely.
With a fork beat EGGS, Leaves and Salt together well.

Run

Heat Oil in your omelet pan and pour in the egg mixture. You want to fry covered and on much lower heat than for a French omelet because it must set well all the way through. When it's golden on the bottom and set, flip it over and fry on the other side until golden.
Turn out onto your cutting board and cut into cubes.

NOTES:

Acacia Leaves: 3 ounces of fresh acacia leaves might yield 1-3/4 ounces of tender leaf fronds if you could get it. My version uses 3 ounces of young dandelion leaves with the stems stripped out making about 1-3/4 ounces of leaf.Some have suggested using cilantro leaves but this doesn't seem to me a good substitute. For more information see my Acacia page and my Dandelion page.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch