Omelet With Feta, Scallions & MushroomsApr 16th, 2010 | By Peter Minakis | Category: Breakfast, Cheese, Eggs, Featured, Herbs, Olive Oil, Recipes, Vegetarian
A couple of weekends ago, when I was shopping for some last minutes groceries for Easter, I had met and chatted with a gent who was obviously a senior citizen. I allowed him to be served before me and the man kindly refused. The man with him interjected and asked me to ask how old his friend was? “I’m ninety-five years old”, replies the elder.
This man looked no more than 65 years of age, trim and full of fire and a bit of a potty mouth. After a few chuckles, I asked the man what the key to his longevity was and here’s his reply:
“Everything in moderation, especially your friends. Make your butter last a month and have eggs once a week”.
The wise old man also enjoyed a sherry before meals and definitely a glass of wine with his meals. All this sage advice we have all heard but it’s important to be reminded of them. I certainly don’t drink as much as I used to, olive oil is used instead of butter wherever possible and I usually have eggs once a week…for my Saturday morning fry-up.
I made this omelet last weekend. I usually have two eggs sunnyside-UP or scrambled eggs or I splurge and make my fave breakfast, eggs benedict. The possibilities are endless when it comes to omelets. On this occasion I decided to go with a Greek slant and add some crumbled Feta cheese. To give the omelet some heft, I added some hand-torn oyster mushrooms that had to be used up.
You choice of herbs is up to you.I used chopped fresh tarragon. Fennel fronds are a good substitute as well. You could add some thyme, perhaps some fresh oregano if it’s already sprouted in your garden.
I now eat breakfast everyday. I don’t have eggs each day but I cannot and will not skip breakfast. I also look forward to Saturday mornings: tall glass of orange juice, eggs, some wholewheat toast, coffee and a fruit.
Omelet With Feta, Scallions & Mushrooms
5 large eggs
3 Tbsp. olive oil
2 scallions, sliced
1/3 cup oyster mushrooms (hand torn) or your mushroom of choice
splash of cream
2 Tbsp. chopped fresh tarragon
handful of crumbled
sea salt and fresh ground pepper
- Crack your eggs in a bowl, add as sprinkle of sea salt, some fresh ground pepper, the chopped fresh tarragon and a splash ofÂ heavy cream. Whisk until well-blended and set aside.
- Place a large non-stick pan on your stovetop over medium heat and add the olive oil. Add your scallions and mushrooms and a pinch of salt. Saute for about 3-4 minutes or until the scallions and mushrooms have softened and there’s very little liquid.
- Now add the the whisked eggs and stir the contents of the skillet so that everything is evenly distributed. Don’ touch anything and allow your omelet to set for about a minute. Now add your crumbled Feta cheese on top and place a large plate or a lid on the skillet.
- Cook covered for two to three minutes or until the top of the omelet has cooked through. Slide the omelet off the skillet and into a plate. Divide into portions and enjoy with some toast.
If you are not reading this post in a feed reader or atÂ http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.
Â© 2007-2010 Peter Minakis
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© 2010, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.