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.
Try this omelet tomorrow and tell me if you like it. Enjoy your eggs and like the old fella said, “everything in moderation”.
Omelet With Feta, Scallions & Mushrooms
(for 2)
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 of 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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© 2007-2010 Peter Minakis
Feta, scallions and mushrooms are a perfect match. This omelet looks fantastic!
Beautiful omelet, and completely Greek! So different from the French omelet. Your gorgeous photo has me ready oil up my saganaki pan tomorrow.
I’m going to have to disagree with you about eggs just once a week, though. Pretty much all research indicates that eggs are not the dietary Trojan horse they were once thought to be. In fact, they’re one of the healthier foods that we can eat (outside of, say, broccoli and horta). All the more reason to make that omelet of yours. Stin i yia to your 95 year old friend, though. What an inspiration!
A scrumptious omelet! Perfect with a salad!
Cheers,
Rosa
Everything in moderation is my mantra and how I allow myself to indulge in the good things in life despite what my arteries tell me:D Your omelet leaps from the page Peter.
All very good advice Peter. I’m all for everything in moderation. Saturday is my weekend breakfast splurge day so forget the oatmeal and give me this omelet.
Great advice from the elderly gentleman..if only more people followed his mantra. And I agree about never going without breakfast (and I never forget coffee!). Great omelet Peter..everything in it screams “delicious”.
That was a most enjoyable post Peter and I do love a fluffy omelette. I usually have mushrooms, grated cheddar and lots of black pepper, but this sounds good too. My kind of omelette, although I usually fold mine.
Made it this morning but without the mushrooms since I didn’t have any. I had never used the lid-on method, making my omelets either French style or as an Italian frittata. Your method worked great, leaving the top nice and moist rather than grilled.
As for the egg limit, that has now been thoroughly debunked. There is virtually no link between exogenous cholesterol, i.e. cholesterol in food, and serum cholesterol (levels in the blood). Of course if you ate 200 eggs a week it might have some effect, but 1-2 eggs per day is not only completely safe, but very good for you. Same for shrimp, lobster, etc. Eat as much as you like.
We’re breakfast people too though our norm is a bowl of oatmeal but on Sundays bring on the fry up!
Peter, great looking Omelette. I just happen to have everything I need except mushrooms. I’ll pick some up on my way to work and make your omelette for breakfast Sunday.
I made one of your recipes for dinner last night. Your Chicken Cacciatora. It was wonderful and will be on the menu again. I showcased it on this weeks Saturday Blog Showcase. Thank you.
Ann
You can argue with that advice especially coming from that source! I’ve started to use scallions a lot more these days and I really enjoy them in eggs.
Looks great Peter.
Greek -style omelettes always end up tasting better than French/Belgian-style omelettes!
Do you ever include pan-fried potato in the omelette? Potato is usually part of our family’s “omelette”, but it might be more of an Asia Minor thing.
Παν μÎÏ„Ïον άÏιστον. Isn’t that what the ancient Greeks said? I couldn’t agree more with the old (wise) man. But we all need some eggs sometimes, even though I’m not a big fan. Your omelette looks very appetizing! Love the feta and oyster mushrooms!
Magda
i like my omelets cheesy and open-faced–this looks perfect!
I don’t beleive that there is anything wrong with having an omelette every day. It seems that as we continue on with the cholesterol debate, the less we seem to know.
What I do know is that I eat eggs every single day, and my HDL and LDL are both in normal ranges. OTOH, with my diabetes, it is my triglycerides that are worriesome. That has nothing to do with fat and cholesterol, rather with high blood sugar.
The thing about it is, enjoy what you are eating, and then you can do it in moderation. The good news about eggs is that there is something built in that will prevent you from eating too much. Compare three eggs to a bowl of pasta, and I can guarantee that you will be able to eat more pasta before you wat more eggs. In the end, the pasta will do more damage than the eggs could ever do.
I applaud the use of feta in this omelette. Another thing that might be nice right now is some asparagus in there, while it is still in season. Later on, tomatoes will be nice too.
I do have a question Pete, the best way to keep feta? I have heard that you could keep it for up to 6 months by draining it and keeping it in olive oil. Have you heard of this?
Jason, I offered the story/meeting with the old fellow as food for thought. I think the wisdom of a 95 yr. old should be listened to and once again, the “every in moderation” is a good, healthy way to eat and life life.
As for Feta, you can marinate/store feta in olive oil and aromatics but Greeks usually keep/store Feta in brine. Buy Greek Feta made of sheep or goat or a combo of both and from a store that sells alot of it. Ask the clerk to give you some brine. Place your Feta in a plastic tub along with the brine and your cheese will last up to 6 months.
Από τις πιο λαχταÏιστÎÏ‚ και χοÏταστικÎÏ‚ ομελÎτες που Îχω δει!
Καλό ΣαββατοκÏÏιακο Peter:))
Would be nice to throw in a few spinach leaves, too, and in the summer, some fresh herbs from the garden.
Your omelette looks great~ Where did you get fresh tarragon?I love everything in it: the feta (yum) the mushromms(yumyum) , the scallions(yumyum yum), it’s just the eggs I can’t stand! Can I make it without the eggs?
Your lovely omelette looks just perfect, Peter!!
I so love the feta in here! Real spring flavours!!
you make an omelet the way i like it – wet!
you just brought back a memory – the way i first tried feta cheese was when i was 12 at my best friend moniques house. we had a sleepover and her mom made eggs with feta. i didn’t know what it was but the saltiness completely hooked me. i would request it every time i slept over throughout high school.