Eggs from pasture-raised healthy chickens are a very good source of protein. Omelets are easy and can be served for breakfast, lunch or dinner. This one is a meal in itself (the leftover wild rice is unusual for an omelet but very tasty with a nice texture) if served with a salad. Add some vegetable juice and you have an excellent meal that is nutrient dense but not high in carbs—great for weight loss!
1/2 red onion, chopped
1 Tbsp. extra-virgin olive oil
1 small zucchini, chopped
4 eggs, beaten
1 cup leftover wild rice
2 tsp. dried basil or 2 Tbsp. fresh chopped very fine
1/3 cup crumbled feta cheese (can be goat or sheep milk feta)
1/2 tsp. salt and black pepper to taste
hot pepper sauce to garnish, optional
In a 10-inch skillet saute the onions in olive oil over medium heat about 5 minutes. Add the zucchini and cook another 5 minutes. Stir as needed to prevent sticking. Add the cooked rice, basil, salt and pepper, and stir. After a few minutes pour the beaten eggs slowly into the skillet. Sprinkle the feta cheese evenly over the omelet. Cover with a lid and cook over low to med. low heat until just set. Do not overcook–eggs are easier to digest when lightly cooked. Serve warm. Serves 2.