Pasadena Star News/Tuesday, April 25, 2006

Omelet with Mixed Greens and Cilantro
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
2-3


INGREDIENTS:
5 large eggs 1 tablespoon unsalted butter 2 ounces grated Cheddar cheese
1 handful (about 1/2 cup or 1-1/2 ounces) chopped mustard greens 1 handful (about 1/2 cup or 1-1/2 ounces) chopped arugula 1/4 cup chopped fresh cilantro
3 scallions, minced 3 shiitake mushrooms, diced salt and freshly ground pepper to taste



1 Break the eggs into a medium bowl and mix well.
2 Heat the butter in a 10-inch nonstick frying pan and swirl it around to coat the bottom. Carefully pour the eggs into the pan and turn the heat to medium-high. Sprinkle the cheese on one half of the omelet 2 inches from the edge.
3 When the eggs are cooked on the bottom and around the edge but still a bit liquid in the middle, arrange the mustard greens, arugula, cilantro, scallions and shiitake mushrooms on top of the cheese. Gently fold one half of the egg mass on top of the other half.
4 Remove from the heat and let steam for 3 to 5 minutes, until the greens are wilted. Then return to the heat for 1 to 2 minutes to make sure the omelet is warmed through.
5 Season with salt and pepper and serve immediately.

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