A delicious recipe from the Flavors of Health Cookbook, from Dr. Ed Bauman, Chef, Founder of Bauman College, and Advisor to EatRx.
Yields six 2-egg omelets
There are many ways to make an omelet, and if you’ve ever watched Julia Child pre-
paring the classic French flat omelet with her special long-handled pan, you might well become intimidated with the whole idea and just settle for scrambling. After all, omelet making is serious business in the culinary world. When a chef is being considered for a job at a fine restaurant, one of the most basic and telling tests is how well she executes the omelet. But do not let this fact deter you from trying this recipe.
This omelet is a delicious breakfast rich in protein, beneficial antioxidants, and valuable omega-3 fatty acids. And the omelet making part is actually quite fun once you get into the rhythm of the process.
2 tablespoons ghee or butter
1 cup diced yellow onion
½ cup diced red bell pepper
1 cup sliced crimini mushrooms
½ pound asparagus, ends trimmed off, cut on the diagonal into ½-inch pieces
12 tablespoons filtered water (2 tablespoons per omelette)
1 teaspoon minced fresh thyme leaves
1 tablespoon minced fresh parsley
12 large eggs
Sea salt and freshly ground
12 thin slices naturally smoked
¼ cup goat or cream cheese, divided
Chopped fresh dill for garnish (optional)
- Heat large sauté pan over medium heat and add ghee or butter. Swirl pan to dis-
- tribute butter evenly across pan.
- Add onions and sauté until they are translucent.
- Add red bell pepper and a pinch of salt to pan and continue sautéing on
- medium-low heat until onions are soft and evenly browned.
- Gently stir in mushrooms, asparagus, and a tablespoon of water. Vegetables will begin
- to steam. Cook until asparagus is bright in color and fork tender, about 5 minutes.
- Stir in fresh herbs and transfer the mixture to a heat-proof bowl. Set aside. Clean
- sauté pan to use for making omelets.
To prepare omelet:
- Crack 3 eggs into a medium bowl. Add 2 tablespoons of water and season with
- salt, pepper, thyme, parsley, and garlic powder. Whisk gently with a fork or whisk
- until yolks are broken and combine evenly with the whites. Do not over beat.
About the Chef
Dr. Ed Bauman has been a pioneer in the field of holistic nutrition for over 35 years. His vision and leadership have inspired thousands of people to transform their lives for the sake of wellness, community, and peace. He received his masters of education from the University of Massachusetts and his doctorate in health promotion from the University of New Mexico. Dr. Bauman created the Eating for Health® model to teach individuals how to make nutritionally comprehensive food choices.
He founded Bauman College in 1989 with a mission to change the world through better nutrition and healthful living. He is a special advisor to the National Association of Nutrition Professionals (NANP) and brings a wealth of knowledge, wisdom, and love of good health and good taste to his work.
Books By Dr. Bauman
- Holistic Health Lifebook (1980). Stephen Green Press
- Holistic Health Handbook, Revised (1984). Penguin Press
- The Whole-Food Guide for Breast Cancer Survivors, co-author: Helayne Waldman, M.S., Ed.D. (2012). New Harbinger Press
From Bauman College Press
- Confronting Cancer in the Community (1998)
- Eating for Health: Your Guide to Vitality and Optimal Health (2008)
- Recipes and Remedies for Rejuvenation (2010)
- Flavors of Health Cookbook, co-author: Lizette Marx, N.C. (2012)