What’s Cookin’ at Callie’s Cabin The healing power of the purr-fect omelet
Special to the Tribune
SOUTH LAKE TAHOE, Calif. – Several years ago, I had a bad case of the flu. I felt like I was morphing like the character Seth in “The Fly.” My doctor prescribed R&R, lots of fluids, nutritious foods – and a nurturing caretaker. I went home, plopped on the couch, pulled up the comforter and turned to my cat.
I called out “Kerouac, here Kerouac. I want your company,” and my dog-like black cat with white paws appeared immediately. He jumped up on me and laid his warm, furry body on my chest. I soon felt better despite my chills, aches and pains. And I mustered up the energy to whip up an omelet with comfort foods.
The hot egg dish and Kerouac’s purring helped comfort me. And his calming presence that night and throughout the weekend worked like a charm. This comes as no news to medical doctors and cat lovers who say companion animals and nutrient-dense foods can help bolster the immune system and make you feel good.
Time passed, and these days Kerouac is a senior cat. Last week he was feeling under the weather. One vet visit later, tests were ordered. I was worried, so my appetite wasn’t big, but I did make and eat a veggie omelet with an Italian slant.
One day later, it was confirmed – K.C. is “one tough cat,” as the good doctor told me. I give thanks to being connected to my longtime cat companion (who has been on a special prescription diet), and an on-the-ball vet. And, eating fresh foods – such as an Italian omelet – keep me resilient like a feline.
3 brown eggs
2 tablespoons half and half
1⁄2 teaspoon garlic, minced
1 tablespoon onion, red
1⁄2-3⁄4 cup Romano tomato, chopped
14 cup mushrooms, sliced
3⁄4-1 cup Mozzarella and provolone cheeses, grated
2 tablespoons European style butter
1⁄4 teaspoon nutmeg
1 tablespoon fresh parsley, chopped
Black pepper, ground
In a medium sized frying pan, saute garlic, onion, and vegetables in one tablespoon of butter. Beat eggs and add milk. On medium heat, pour egg mixture into a hot nonstick 8 inch round skillet with one tablespoon butter. Cook for a few minutes till egg firms. Use spatula to lift edges of omelet. Top half of the omelet with vegetables, onion, garlic, and cheese. Fold in half, put lid on pan for a few minutes till egg is light brown and cheese is melted. Place omelet on plate. Garnish with sprinkled cheese, parsley, and pepper. Makes 1 or 2 servings; depending on appetite, size, and age.
Eggs in moderation are part of the Mediterranean diet. Mixing them up with other Italian-style ingredients makes them a super food. The scent of garlic and onion teamed with a hot, cheesy omelet with tomatoes and mushrooms is good food with its mixture of flavors – and it’s easy to make. Plus, omelets are easy on the budget and perfect during March, the “hump month,” when one day it’s cold and the next day it’s warm.
One more thing: I was going to pair the Italian omelet with oatmeal muffins, but my two food-loving, mischievous Brittanys got into 18 ounces of dry oatmeal – and ate the whole thing minus the container. I give special heartfelt thanks to Alpine Animal Hospital, who helped us get through the doggie drama. The omelet was my treat. I had seen enough oatmeal for the day.
Motto: Both cats and omelets nourish your soul like a bowl of hot chicken soup or cup of soothing hot tea.
– Cal Orey is an author and journalist. Her books include “The Healing Powers” series (Vinegar, Olive Oil, Chocolate)
published by Kensington. Her
website is http://www.calorey.com.
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