The greek omelet
Serves 2
2 tablespoons macadamia nut oil
1/2 cup button mushrooms, sliced
Salt
Black pepper, freshly ground
1 garlic clove, minced
3/4 cup baby spinach
2 tablespoons feta cheese
2-3 large eggs
- Add 1 tablespoon of macadamia nut oil to a preheated medium nonstick skillet with low sloping sides. Wait for the oil to become hot, then add the mushrooms, salt, and black pepper. Cook over medium-low heat, stirring often, until the mushrooms turn a golden brown. Add the garlic and cook for 2 minutes more, stirring constantly. Add the cleaned baby spinach, stir once, and place the mixture in a bowl. Stir the crumbled feta cheese into the mushroom and spinach mixture. Set aside.
- Put the eggs in a medium glass bowl. Add a grinding of pepper and a pinch of salt to taste. Gently beat with a fork until well blended.
- Put the same skillet over medium heat for about 1 minute. Add the remaining tablespoon of macadamia nut oil to coat the pan. Pour the eggs into the pan, reduce the heat to low, and cook for about 10 seconds or until the bottom is set. Pick up the pan and swirl the egg mixture so that the eggs become evenly cooked. Turn the heat to low and continue cooking until the eggs are soft-set. All of this should take less than 2 minutes.
- Place the filling in the middle of the omelet. Fold over the sides to cover the filling and place the omelet on a warm plate with the seam side down.
- Optional: A dollop of sour cream and a sprinkle of chopped chives will put this omelet over the top.
Courtesy of Dr. Fred Pescatore and Jeff Harter. The Hamptons Diet Cookbook.
Hoboken, NJ: John Wiley & Sons, Inc.; 2006.
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