Tuesday, February 23, 2010

Mushroom Omelet

Eggs, or rather the cholesterol in eggs, got a bad rap a few years ago. Everyone, including me, was  worried about adding extra cholesterol to our diet. So, I stopped eating eggs. Then, the medical philosophy about cholesterol changed. It seems that our individual cholesterol counts can be attributed more to how much cholesterol our bodies make than how much we eat. In other words, it's not all about how much you ingest. So, quitting eating eggs didn't lower my cholesterol much. And, quitting one food certainly didn't follow my philosophy of eating good foods in moderation. Now, I eat eggs. After all, they have lots more than cholesterol. They're excellent sources of protein, as well as numerous other nutrients including choline, which helps improve brain function. I don't eat eggs every day, even though recent studies indicate that most people can eat 1 or 2 eggs daily. Instead, I  have at least one egg dish every week. I also try to add tasty and nutritious tidbits to my eggs. Today, I've added mushrooms to an omelet. Feel free to add whatever vegetable tickles your individual fancy. I've also added a little bit of sharp cheddar for extra taste without too much extra salt.


1 scant tsp olive oil
1 cup sliced mushrooms
2 eggs
2 tsp milk, soy milk, or water
1 ounce shredded sharp cheddar cheese


Heat oil in a nonstick skillet. Add mushrooms, cooking until they release their liquid and start to brown. Remove mushrooms from skillet. Crack eggs into a small bowl, add the milk or water, and mix well. Pour egg mixture into skillet and turn heat to medium low. Either lift the edges of the omelet so that the uncooked eggs flow underneath the cooked portions or simply cook the eggs until they begin to firm in the middle. The important thing is to cook eggs with a low enough heat so that they don't get tough, but with a high enough heat to cook them thoroughly. When the omelet is done cooking, add the cooked mushrooms and cheese, fold in half and serve.

Serves 1

Stealthy Cooking Tip: Using a full flavored cheese allows you to use less cheese and get more flavor! If you don't like sharp cheddar, there are plenty of other full flavor cheeses. Other cheeses to try in this dish include Parmesan or blue cheese.

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