Broccoli and mushroom omelet recipe
Once
you start deleting pre-made food from your grocery cart, meals take
longer to prepare. But there are a few tasty and healthy meals
that can be thrown together in fifteen minutes from on-farm
materials. Here's my favorite omelet recipe, one that I consider
a full meal all by itself for about three people.
- 1 medium head of broccoli
- 1 cup of fresh mushrooms
- 6 eggs
- 1 cup of loosely packed Egyptian Onion tops
- a couple of tablespoons of sour cream and onion flavoring powder
Cut the broccoli florets
into bite-size pieces. Then peel the tough skin from the base of
the broccoli stalk and chop the stalk into half inch rounds.
Discard
the mushroom stems. Tear the mushroom caps into bite-size pieces
and add them to a skillet with the broccoli. Pour in as little
oil as possible and saute on high heat until the mushrooms and broccoli
are nearly tender.
Break the eggs into a
bowl. Cut the Egyptian Onion tops into one-inch segments and add
them to the eggs. Throw in a couple of tablespoons of sour cream
and onion flavoring powder if you want a really tasty omelet. (I
don't know what's in the stuff, but Daddy gets it for me from his local
Mennonite store and a hint of the powder is enough to turn this omelet
into quite a treat. I'm sure it's not healthy, though....)
Beat the eggs, green
onions, and powder together with a fork and pour it over the broccoli
and mushrooms. I like my omelets to be more like scrambled eggs
with stuff in them rather than the typical omelet consistency, so I
stir continuously for a couple of minutes until the eggs are done.
I haven't included
nutritional information because the sites I've been using to mock up
those analyses don't distinguish between types of mushrooms and think
that my eggs are equivalent to storebought eggs. Suffice it to
say that the omelet has a lot of vitamins and minerals.
As a side note, I led a
hike at the High
Knob Naturalist Rally
this weekend and came home with a huge chunk of Hen
of the Woods mushroom
to try out. I plugged the new mushroom variety into this recipe
and it was just as tasty as the shiitakes and oysters I'd tried in the
past!
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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.
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Vester --- I only peel the lowest parts of the stems, where the skin gets woody. I agree that leaving the rest of the skins in place is the best for taste and nutrition!
Seedparade --- We haven't tried porchini, but it sounds delicious!
Marjorie --- It's hard to go wrong with eggs, especially ones from pastured poultry!