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.
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