Fennel Stalks, Carrot Greens and Fresh Chili Omelet

Welcome to today’s sustainable, zero-waste and on a budget recipe where fresh ingredients meet the sizzle of a hot skillet! In this easy breakfast omelette, I’ll combine the subtle licorice flavor of fennel stalks, the earthy freshness of carrot greens, and the spicy kick of fresh chili. Minimize food waste and boost your nutritious intake with this vegetarian omelette perfect for a leisurely weekend brunch or a quick and nutritious weekday breakfast! Incorporate simple and eco-friendly recipes to your everyday cooking and start your day off right!

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How to use carrot tops, fennel stalks and fennel leaves : don’t let them go to waste!

Carrot tops, also known as carrot greens or carrot leaves, can easily boost your nutritional intake and enrich your meals flavour profile! They are flavorful and packed with nutrients, such as 

Vitamin K, crucial for bone health and preventing blood clots, Vitamin C, Vitamin A, calcium, iron, fiber and potassium. Easily add all these health benefits to your meals by not tossing away your carrot tops and incorporating them in your everyday cooking! Fennel stalks and leaves are rich in fiber, vitamin C and K, potassium and have antioxidant and anti-inflammatory proprerties.

In todays recipe, I added carrots leaves and fennel stalks to this easy vegetarian omelet, but don’t be afraid to explore their culinary potential! You can add them fresh to a pesto, use them to garnish a vibrant salad or even add them to a smoothie! Basically, where you could add parsley, you can add carrot leaves and fennel leaves. You can also cook them by adding them to a soup or when you are sautéing vegetables. You can also infuse fennel stalks or leaves to water to make an antioxidant and anti-inflammatory tea with diuretic propreties and that helps you digest!

Explore the culinary potential of carrot and fennel leaves!

Embrace Sustainable Practices : the impact of reducing food waste in your kitchen

Lately, I’ve been focusing on more sustainable habits not only when I do my weekly grocery shopping but also when I cook. And a part of living more sustainably through your cooking habits is by reducing your food waste in the kitchen. Not only is it great to help you save money, but it gives you the opportunity to make a positive impact on the environment! As food production requires the use of ressources such as water, energy and land, you efficiently use all parts of your produce.

Reducing food waste in your kitchen is crucial for several reasons. First and foremost, it helps conserve valuable resources like water, energy, and land that are used in food production. Additionally, minimizing food waste reduces greenhouse gas emissions and mitigates climate change. It also plays a vital role in addressing food insecurity by ensuring that surplus food is redistributed to those in need. From a personal perspective, reducing food waste can save money by making the most of ingredients and leftovers. Finally, promoting sustainability in the kitchen contributes to a more sustainable food system overall, benefitting both people and the planet.

For this particular recipe, I woke up one morning with a busy day ahead and not a lot of options for breakfast. I wanted something more nutritious and filling than just eggs and so I took a look in my fridge. I had some fennel and I thought why not? Last summer, I had already added the stalks and small leafs to a pesto and it was absolutely delicious! I then added only the leafs of some carrots I had bought at the market last weekend as I had plans of using the carrots for another recipe. I went online and read about how full of nutrients and delicious they were, so I put together this quick and delicious omelet by adding fresh chili to it for a nice kick!

With its unique combination of ingredients and bold flavors, this fennel stalks, carrot greens, and fresh chili omelet is sure to become a favorite in your breakfast rotation. Incorporate these zero-waste and sustainable vegetarian practices into your everyday cooking and don’t be afraid to experiment with different herbs or leaves, leftovers you have in your fridge to really make it your own! Savor every delicious bite of this quick, nutritious and satisfying breakfast 🧡

How to make a zero-waste omelette

To make this omelet, we are imitating chef Motokichi Yukimura from the restaurant Kichi Kichi does at 4:00 until 4:20 in the video right below, you add your whipped eggs to your hot pan with the rest of the ingredients and you quickly move your pan around while also quickly stirring your eggs with chopsticks so as to form “curds”. Don’t forget to go around the side and bring in to the center of the pan so everything stays soft and smooth. When it is cooked to your liking, serve! I usually like to eat it alone or on wholewheat crackers!

Although this omelet is inspired from Omurice, a Japanese dish, we do not fold our omelet like chef Motokichi Yukimura does! The skill required for making this dish is only for the bravest chefs out there haha 😂  Motokichi Yukimura is a true Omurice master that has absolutely perfected his skills over time. I still remember the first time I watched the video below five years ago, I was in absolute awe at his expertise, his passion and his energetic personality. It stayed with me a long time and, even though I’ve tried (and failed countless times) to do an “okay” omurice, his tips and tricks have inspired me and at least one of his techniques stayed in my everyday omelet cooking!

I hope to be able to go to Japan some day, visit his amazing kitchen and establishment and hopefully tell him the impact he had on me, even years later!