• 3 medium roadrunner (free-range chicken) or guinea fowl eggs
  • 2 shallots finely chopped
  • 100g cowpea sprouts (see sprouting method)
  • 100g amaranthus leaves
  • Salt and pepper


  • In a 20cm diameter heavy based frying pan, lightly stir-fry the shallots, sprouts and amaranthus in a little butter and sesame oil for the omelette filling.
  • Remove the cooked filling from the pan and reserve in a bowl.
  • Beat the eggs in a clean bowl and add salt and pepper and other seasoning to taste.
  • Heat the pan and add a little more fat or oil.When hot, reduce the heat and pour the egg into the pan and swirl so that the egg covers the pan.
  • After one minute, sprinkle the filling to cover half of the egg cooking in the pan.
  • Allow to cook for about 30 seconds then using a spatula, flip the uncovered half of the egg mixture on top of the half covered by the filling.
  • Cook for another minute then serve.
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Anna Brazier
Anna Brazier is the editor of Naturally Zimbabwean. She was born in Zambia but has lived most of her life in Zimbabwe. She has a BSc in Ecology and an MSc in Sustainable Development and works as a consultant promoting sustainable agriculture, nutrition, traditional foods and community resilience in Africa and beyond. She lives in Harare with her husband and three children.


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