Camelina oil, Cheesy egg scramble and giveaway

Camelina oil is from an oilseed that originated in Northern Europe and Central Asia. It was commonly used for culinary in Europe till mid 1940. This ancient grain which is very healthy for us faded away in the 16th century because it was difficult to make margarine out of it, as it has high levels of unsaturated fat.

The crop is produced and cold pressed in Midale, South east Sasketchewan. It is used in spreads, dips, marinades and dressings. As Camelina oil has a smoke point of 475F it is suitable for frying, grilling and sautéing. It has a lovely light, earthy aroma. The taste is unique and has a light flavour of asparagus. The shelf life of the oil is 1 to 1 1/2 years. It can optionally be refrigerated as the oil doesn't congeal in cooler temperatures.

It has high levels of omega 3, Vitamin E antioxidant, balanced fatty acid omega 6 and omega 9. Omega is important for transporting oxygen and helps the body and skin to strengthen and lowers cholesterol.

A small group of farmers joined Three farmers to produce Camelina oil. They want to connect with the consumers. This ensures quality while making the consumers become better aware of where the food is coming from. I like this feature as I believe it is important for us and our children to be knowledgeable about what we are consuming.

Each bottle is traced with a QR code which can be scanned with smart phones, or checked online. This tells the farmer and location of where the bottle was processed.

If you want to "rediscover" this ancient grain which is healthy and beneficial check it out online and in these speciality stores.

This simple preparation of cheesy egg scramble can be served as a side dish with any meal or used as fillings for bread and buns.

Cheesy egg scramble

1 tbsp camelina oil

3 eggs

1/2 cup of paneer or mozzarella cheese* grated

2 tbsp onion

2 tbsp tomato

1/2 tsp cumin seeds crushed

1/2 tsp red chillie flakes

1/4 tsp salt

1 tbsp coriander leaves

*Paneer is an Indian cheese. It can be substituted with mozzarella or any preferred cheese.

Mix eggs, cheese, onion tomato, cumin seeds, red chillie and salt.

Heat oil and add the mixture. When the egg is cooking mix it to break it up. Cook until the mixture is not runny. Make sure it doesn't burn as this cooks fast, the scramble needs to be moist.

Add the coriander leaves. Remove from heat and serve as a side for anytime of the day.

Thank you Canpressco for introducing us to this oil. If you like to win one please leave a comment. Let me know how you would you this oil :)

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