Omelet (or sauté) (O)
This recipe includes mushrooms, onions, and either eggs, fish, beef, liver, or turkey, sautéed in coconut oil or butter, with spices added, such as fenugreek, cumin, coriander, cayenne, and garlic. It requires little or no water, and it can be quick and easy to clean up.
Both the onions and the mushrooms grow in the ground, where they can easily absorb any contaminants in the soil, so organic onions and mushrooms are desirable. Also, many farm animals are raised in very unhealthy conditions in confined animal farming operations (cafo). There they are often fed a steady diet of antibiotics, hormones, and painkillers. So grass-fed, organically raised beef is more healthy for many people, probably those with blood type O or B. For details, see blood type eating.
On the other and, other people, such as healthy vegans, who tend to have blood type A or AB, may stay healthy, eating grains, beans, and legumes, and no animals. This recipe is not intended for vegans.
You can vary the animal protein, the oil, and the spices. If you follow the idea of chrono-nutrition, then it is better to eat this dish at the start of your day or mid-day, but not at the end of your day.
I suggest using a frying pan made of cast iron, not aluminum.
Omelet (or sautéed fish or meat)
- Frying pan
- 2-3 eggs (or 150-200 grams fish, chicken, or meat)
- 1 onion
- 3-4 medium mushrooms
- 1 tablespoon coconut oil or butter
- 1 pinch salt
- 1 clove garlic
- 1 pinch cayenne (red) pepper
- 1 pinch fenugreek
- 1 pinch cumin
- 1 pinch coriander (cilantro)
- Turn the heat on and add the coconut oil or butter.
- Cut and chop onion into small pieces half the size of your thumb.
- Slice the mushrooms into four pieces each.
- Put a smaill piece of onion in the pan. If it sizzles immediately, the oil is hot enough. If it does not sizzle, then heat the oil until another piece of onion sizzles immediately.
- When the oil is hot enough, put the onions and mushrooms in the pan.
- Put a pinch of salt in the pan.
- Crack the eggs, add them to the pan, and mix the eggs in the pan (Italian method), or mix the eggs in a bowl and then add to the pan. (You can easily substitute beef, liver, turkey, no more than three eggs or 100-200 grams per person.)
- While the omelet or sautee is cooking, chop the garlic clove into small pieces.
- Cook the omelet to taste on low- to mid-heat at least five to ten minutes until the onions and mushrooms release water and boil.
- Turn off the heat, sprinkle and mix with pinches of fenugreeek, cumin, coriander (cilantro), cayenne pepper, and the chopped garlic.