Roaming the forests and country sides of Hyrule, one is bound to come across a tree with a bird nest. These nests often contains eggs which can be used in a number of recipes. Bird eggs are a bit of a staple in Hyrulean cuisine as a number of dishes include them. One such dish is the omelet. A variety of omelets are eaten in Hyrule, including the vegetable omelet. This particular omelet combines bird eggs with local vegetables and herbs for a simple meal that could be prepared at almost any cooking pot out in the Wilds.
"This home-style dish mixes fluffy eggs with chopped vegetables for nutritional balance."
Like the mushroom omelet, we’ll be looking to the Japanese omurice to create this recipe. This time, though, we’ll be coming a little closer to the actual omurice recipe. We will include carrots and spinach to match the carrot and Hyrule herb in the omelet. We’ll also be using these same vegetables to make the rice under the omelet along with a ketchup based sauce. In traditional omurice form, the omelet will be topped with some ketchup, which will match the red sauce in the picture. All in all, it’s a really tasty, and filling, breakfast. One of these omelets in the morning would definitely prepare me for a day in the fields in Hateno, a morning of fishing off the shores of Lurelin, or a long adventure across the vast landscapes of Hyrule.
Ingredients
6 eggs, for 3 2-egg omelets
3 tbsp milk or cream, divided
2 small carrots, finely diced
1 cup spinach, chiffonade
Salt and pepper
⅓ cup Ketchup (thinned out with 1 tsp of water)
Olive or vegetable oil (or cooking spray)
Vegetable Rice
2 cups Japanese rice, cooked
1 small onion, diced
2 cloves of garlic, minced
¼ cup ketchup
2 tbsp water
1 tbsp soy sauce
1 carrot, diced
½ cup spinach, chiffonade
1 tsp salt
¼ tsp black pepper
1 tbsp olive oil or vegetable oil
We will make the vegetable fried rice for this dish first. This requires Japanese rice that has already been cooked, preferably make a day ahead of time and stored in the refrigerator. Make the rice according to the directions on the package (I use a rice cooker) a day ahead of time.
Before beginning, mix the ¼ cup ketchup, 2 tablespoons of water, and 1 tablespoon of soy sauce in a small bowl until fully blended.
Set a pan over medium heat. Add the oil and ensure the pan is coated. Add the onion and cook for 3-4 minutes, until softened. Add the carrot, along with the salt and black pepper, and cook for an additional 3-4 minutes
Add the cooked rice to the pan, using a spatula to toss the rice through the vegetables and break up the clumps. Add the ketchup sauce to the rice, and use the spatula to gently toss the rice, blending the sauce completely through all of the rice.
Once the sauce is fully blended though the rice and the rice has completely been broken apart (no clumps of rice grains), add the spinach and cook for an additional minute. If the carrots are fully softened and the spinach has wilted, the rice is done. Remove from the heat and set aside.
Now it is time to make the egg omelets. Crack 2 eggs in a bowl along with 1 tbsp of milk or cream, and scramble well with a whisk. Make sure everything is fully blended.
In another small pan over low-medium heat, add oil or spray with cooking spray, and then add the ⅓ of the diced carrots to the pan. Allow the carrots to cook for 2-3 minutes, until the have softened. Add ⅓ of the chiffonade cut spinach around the pan and then pour the egg into the pan. Gently roll the egg mixture across the pan so that the pan is fully coated in an even layer of the egg mixture. Season well with salt and pepper and allow the egg to cook on a low-medium setting until the egg has mostly solidified into a crepe-like disk. In order to ensure the egg cooks fully, you can take one of two approaches:
- You can use a spatula or chopsticks to partially scramble the egg until it is half cooked and then let it cook through the rest of the way untouched.
- You can allow the egg to partially cook and then cover the pan with a lid to allow the top to steam and cook through.
Before the omelet is finished cooking. Place 1 cup of the rice on a plate. Using wet hands, shape rice into an oval football shape. Once the omelet is done, tip the pan over the pile of rice so the round egg omelet disk is on top of the rice. Use a paper towel to gently mold the omelet around the rice, tucking the ends under the rice ball and molding it into an oval football shape with the rice. Repeat this whole process for each omelet.
To complete serving, top each omelet with some of the thinned out ketchup and garnish with some of the minced parsley. Add a small side of dressed salad greens along with some small halved and seared tomatoes. Enjoy!
Learn more about the Vegetable Omelet dish from The Legend of Zelda: Breath of the Wild at Zelda Dungeon.