If you are fortunate to have fresh eggs every day from your little hen house, you can fix eggs for breakfast, eggs for lunch, or eggs for dinner. If not that fortunate, you can still use eggs in a meal or for a quick snack. When spices are used you add color and a variety of tastes. You can add variety and taste to egg omelets by using different herbs and spices like parsley, red pepper, or Spanish paprika. The use of shredded zucchini, bell peppers, onions, mushrooms, and apples can be added to egg omelets for variety and taste. It is a meal in itself. Have fun experimenting with eggs, vegetables, and fruits. It is best not to cook too hot or the egg will scorch, a medium range is suggested.
Wheat and Egg Omelet ( cook wheat like rice, it will take a little longer if you do not pre-soak the wheat; can also be cooked in a crock pot over night) The wheat you do not use can be warmed later and eaten like cereal with milk and honey or brown sugar and cinnamon.
1. ½ c. boiled whole wheat.
2. ¼ tsp. Spanish paprika
3. ¼ tsp. black pepper
4. Dash of sea salt
5. ½ tsp. dried parsley
6. ½ tsp. dried chives
7. ½ cup chopped green onions
Mix these ingredients together with 3 Tbsp. melted butter, add
8. four beaten eggs , mix well.
Heat your cooking pan to medium heat, add 3 Tbsp. olive oil and spread in pan, pour omelet into pan. Let this cook until omelet is set or slightly browned, turn over and cook other side, add more sea salt if desired. Dash of Tabasco sauce gives it a little zip. Serve with whole-wheat toast and applesauce, or blueberries and bananas.
Do not stir the omelet as it cooks; pre mix all ingredients before you place it into the pan. Fix this omelet for breakfast or for a light super. It serves two when adding toast and fruit. Eggs are a great source of a complete and high quality protein, vitamins, and minerals. A medium egg has only 80 calories, high cholesterol, but low saturated fat.