Friday January 2, 2009
This morning I made an omelet for breakfast, something I rarely do anymore, and it was so good I wanted to share it with you.  First I cooked some mushrooms in a nonstick pan, flipping occasionally until they were nice and golden.

While the mushrooms cooked, I made a salad of fresh parsley, romaine, tomato, red onion and radish with fresh lemon juice, sea salt and coarse ground pepper.  I always make a salad at the bottom of the bowl or plate of whatever I cook at home.  It’s an easy way to get extra nutrition and I like the variety on my dish.

Then I scrambled an egg with pepper and tarragon.  I poured the cooked mushrooms on top of the salad and poured the egg mixture into the nonstick pan.  I use Eggland’s Best Cage Free brown eggs, since they have less fat.  I eat maybe 4-6 eggs a month, mostly in stirfrys.

Once the egg begins to set a little, I toss in some chopped calamata olives and some feta cheese.  I buy the Athenos Reduced Fat Feta Cheese crumbles.  Since I only use one egg, I don’t use many olives or much cheese.  I don’t like a lot of cheese.  Then I flip half the omelet over and cover it and turn the stove off and let it set.

Then I turn it out on top of the salad.  I squeezed a little fresh lemon juice on top of it all.  It was a great breakfast and now I’m ready to finish billing and start copying the quarterly financials for my tax accountant.