Friday January 2, 2009
\nThis morning I made an omelet for breakfast, something I rarely do anymore, and it was so good I wanted to share it with you.\u00a0 First I cooked some mushrooms in a nonstick pan, flipping occasionally until they were nice and golden.<\/p>\n
While the mushrooms cooked,\u00a0I made a\u00a0salad of fresh parsley, romaine, tomato, red onion and radish\u00a0with fresh lemon juice, sea salt and coarse ground pepper.\u00a0 I always make a salad at the bottom of the bowl or plate of whatever I cook at home.\u00a0 It’s an easy way to get extra nutrition and I like the variety on my dish.<\/p>\n
Then I scrambled an\u00a0egg with pepper and tarragon.\u00a0 I poured the cooked mushrooms on top of the salad and poured the\u00a0egg mixture into the nonstick pan.\u00a0 I use Eggland’s Best Cage Free brown eggs, since they have less fat.\u00a0 I eat maybe 4-6 eggs a month, mostly in stirfrys.<\/p>\n
Once the egg begins to set a little, I toss in some chopped calamata olives and\u00a0some feta cheese.\u00a0 I buy the Athenos Reduced Fat Feta Cheese crumbles.\u00a0 Since I only use one egg, I don’t use many olives or much cheese.\u00a0 I don’t like a lot of cheese.\u00a0 Then I flip half the omelet over and cover it and turn the stove off and let it set.<\/p>\n
Then I turn it out on top of the salad.\u00a0 I\u00a0squeezed a little fresh lemon juice on top of it all.\u00a0 It was a great breakfast and now I’m ready to finish billing and start copying the quarterly financials for my tax accountant.<\/p>\n