Miscelaney

The following recipe is simple and healthy. The secret is purely in the technique. Chances are you already have a fave omelet recipe, but I thought this looked so yummy  and light you might enjoy receiving as much as I did (although my rendition would be fattened up with a little feta cheese). The recipe and the photos come from my sister-in-law, Elizabeth Gentry, who currently resides in China as a photographer, closet foodie and mother of four.  

Ingredients

2 eggs
1 small bell pepper cut into thin strips
1/2 small onion, sliced
2 large button mushrooms, sliced (about 3/4 cup’s worth)
1 clove garlic, mashed, then sliced
2 Tb oil, divided
1/8 tsp crushed oregano
salt and pepper to taste

Directions

- Beat eggs together with a dash of salt and a dash of pepper; set aside
- In a large non-stick pan add 1 Tb oil and heat on med-high until hot
- Add mushrooms, stir briefly, cover and cook until they begin to release their fluids
- Stir in bell peppers, onions, and garlic.
- Cover and cook for about 1 minute.
- Sprinkle with oregano and salt and pepper
- Continue to cook (covered), stirring frequently, until the vegetables are tender
- Remove from pan
- Add the remaining 1 Tb oil to pan
- When the oil is hot, pour in the egg, tipping the pan as necessary to ensure that all of the egg is cooked.
- As soon as the egg is set, turn off heat, add vegetables and fold…
- Remove from pan to plate using the vegetables which remain in the pan (the inevitable veggie fallout) as garnish