FN’s Daily Dish: Ginger Tomato Omelet Tiffany McHugh January 5, 2014 1318 Welcome to Fit Nation’s Daily Dish! We’ve been stocking up on healthy recipes from the best chefs, nutritionists and foodies from around the country and we’re here to share the very best with you! We’ve had health experts analyze each one to make sure it boasts nutritional excellence. Each of these dishes is jam packed with the kind of energy boosting vitamins that will keep you running all day long. So get cooking (or meal-prepping), and share your pictures of your finished culinary creations with us on Twitter, Instagram and Facebook by using #FNDailyDish. Ginger Tomato Omelet, yields 1 Serving Created By: Pooja Mottl, Natural Foods Chef & Healthy Eating Coach, author of The 3-Day Reset: Restore Your Cravings for Healthy Foods in Three Easy, Empowering Days “Whole eggs provide high-quality, satiating protein, along with the essential nutrient choline for brain health and reduced inflammation. Ginger also helps reduce inflammation and aids digestion. Last but not least, shitake mushrooms contain compounds to help support your immune system, and the addition of cooked tomatoes ups this dish’s antioxidant factor,” says Corinne Dobbas, Registered Dietitian and Healthy Living Expert. Ingredients: 2 organic eggs (pasture if possible) 1 ½ tablespoons organic unsweetened almond milk 1/8 teaspoon or a few generous pinches sea salt Fresh ground pepper (about 4 to 5 turns of a pepper mill) 1 – 1 ½ teaspoons pasture butter, organic expeller-pressed canola oil, or olive oil 2 garlic cloves, finely chopped 1 inch x .5 inch piece ginger, finely chopped 1 ½ inch piece jalapeno pepper, finely chopped (birds eye chili is fine too – use less) ¼ small yellow onion, diced 4 to 5 medium sized shitake mushrooms, roughly chopped (baby bella or cremini are fine too) ½ small heirloom or Roma tomato, roughly chopped Organic baby arugula or baby spinach leaves (to taste) Fresh cilantro leaves (about 1 or 2 stems or to taste) 1/8 avocado, sliced into ¼ inch thick pieces (optional) Tabasco sauce (to taste) Directions: Crack eggs into a small mixing bowl and add almond milk, salt and pepper. Whisk and set aside. In a small crepe pan or fry pan, heat fat (butter/oil) over low heat. When warmed, add garlic, ginger, pepper, and onions and sauté over low heat until onions are soft, making sure not to brown, about 2 minutes. Add mushrooms and continue to sauté until mushrooms become soft, another 1 to 2 minutes. Remove fry pan from heat and transfer sautéed items to whisked egg mixture, stirring to incorporate. Then, in the same pan, over low heat, pour back egg/vegetable “batter” into the pan, making sure all batter spreads evenly and fully over pan. As the base of your omelet cooks, begin to gently lift the corners with a spatula while simultaneously tilting the pan to allow the uncooked top batter to flow underneath and cook. Continue to do this to allow as much of your top egg batter to get a chance to cook, this will take a few minutes. When you notice the bottom of the omelet becoming browned, take pan off heat and add tomatoes and greens to top. Using a flexible spatula, gently fold one half over the other. Let omelet sit in this position in pan for another minute or two, allowing the tomato and greens to cook slightly. Transfer to your favorite plate, garnish with avocado and season with Tabasco and enjoy!