Food is not one of my defined categories for this blog. The reality is, I love food so much, that I consider it inherent in all aspects of life:
Relationships – I love to cook for my loved ones.
Personal growth – Food has been a consistent source of comfort through all stages of my growth. And I’ve consistently improved my choices throughout that same time!
Health & wellness – I’ve enjoyed evolving my diet to satisfy my foodie fetishes, while honoring my commitment to being healthy and fit, and living a long life.
Spirituality – Food feeds my soul, as well as my body. I have glimpsed heaven while enjoying sublime flavors.
Career – What beloved manager has not motivated teamwork and employee engagement on the backs of pizza lunches and Friday bagels? Even my food offerings at work evolved through my personal growth to fruit and salad options.
Lifestyle – Adventure, exploration, friends and fun: all relevant to cooking, dining out and trying new foods and restaurants.
Today I offer one of my recent favorite recipes – Tomboy Tam’s un-omelet (not really an omelet because I throw most of it in the pan together instead of folding the contents into the embrace of cooked eggs – fussy, precise cooking is not a tomboy trait!):
Serves 1, about 250 calories per serving, 14 grams of fat and 20 grams of protein
Ingredients (I use organic ingredients whenever possible):
- 1 t oil (go with a healthy one – olive, avocado, etc) or spray oil
- 2 T chopped onion
- 2 T chopped green and/or red pepper
- ½ C chopped mushrooms
- ¾ C chopped baby spinach (I just cut it up a bit with a scissors when I add it to the pan)
- ½ of a medium-sized tomato, chopped
- 1/8 C feta cheese crumbles (as I am fond of saying, “feta makes everything betta!”)
- 1/4 of an avocado, sliced
- 1 whole egg and 2 egg whites
- Salt and pepper to taste
I added the tomatoes after cooking in this photo, which is an easy alternative to adding them to the pan to cook with the eggs.
Whisk the eggs with the salt and pepper. Put oil into a small non-stick pan and heat over medium burner. Add onions and peppers and stir-fry a minute or less before adding mushrooms. After about another minute of stir-frying, add the chopped spinach and tomatoes. Stir for a few seconds and then add the eggs. Reduce heat to low and cover pan. Check after three to five minutes for doneness. When the eggs are set and it’s a little puffy, it’s done. Don’t overcook. Remove from pan and put on plate. Add the feta cheese and avocado and fold over – or not. Eat and enjoy!
I’ve added slightly blanched asparagus cut into 1-inch pieces or other veggies, depending on what I have on hand. You can add or replace the avocado with some chopped deli ham or a slice of fried, crumbled bacon without completely ruining the health value. Obviously, adjust the ingredients as needed for any special needs, such as replacing the one whole egg with another egg white are watching your cholesterol. Personally, I like the veggies tender-crisp so I keep the sautéing prior to adding the eggs to a minimum.
I enjoyed this as a real omelet with a dear friend for brunch at Wilde Roast on St. Anthony Main in Minneapolis recently and loved it so much I recreated it at home and have been eating it a couple times a week ever since. And by the way, Wilde Roast has gluten free bread! I keep fresh chopped onion and peppers in the frig so it’s quick and easy to prepare.
- What are your go-to healthy favorites?
- What is your relationship with food?
Thanks for sharing!
Love, Tomboy Tam