Saturday, March 28, 2015



The 7000 - Mile Omelet with a Greek twist

A few days ago I met a fellow blogger, her name is Maggie Zhu. She has a beautiful name just like me :)  but that's not all. We even have similiarities in our relationships with our soul mates, we both have/had long distance relationship ( now I'm married) . This hits so  close to home I just had to pick this recipe for the recipe exchange at a facebook forum, I added a bit of  a greek twist to it. She created this omelete while she was in China and her husband in New York, they cooked while they were on google hangout. I wish this existed a few years ago when I was dating my husband our phone bill would have been a lot less ;) 

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Recipe by Momzcuisine
Prep time: 15 minutes
Cook time: 20 minutes

         For the omelet
  • 4 tablespoons Olive oil
  • 2 cloves garlic minced ( I  omitted this ingredient) 
  • 2 cups mushrooms ( original recipe calls for shitake,enoki and white mushrooms) I used only white mushrooms)
  • 1/2 tablespoon of crumbled greek feta cheese ( there's no feta in the original recipe) 
  • fresh eggs
        For the tomato sauce
  • 1fresh tomato medium cubed
  • 2 medium onion cubed
  • 2 -4 tablespoons olive oil
  • 1 clove garlic minced
  • 1/2 teaspoon fresh squeezed lemon juice  ( I used 1 tablespoon, we like it tangy ) 
  • 1 teaspoon cilantro ( I used fresh parsley) Cilantro is a chinese version of parsley
       For the mushroom topping
  • 2- 4 tablespoons butter
  • 2 cups sliced mushrooms shitake, eryngii I used white mushrooms
  • 1/8 teaspoons marjoram powder ( I used garlic)

First, make sure you have all your ingredients. Then wash your mushrooms thoroughly, I usually use a soft sponge and do each one separately.

Secondly, slice a small part from the stem, then slice your mushrooms as seen in the picture below.

Thirdly, in a skillet add 2- 4 tablespoons of olive oil, place on medium high heat until warm. Add your garlic saute for a few seconds then add your mushrooms cook until all liquid has evaportated, add salt and pepper and transfer to a plate and set aside. Add a dash of oregano.

Fourthly, your tomatoes,onions in abowl or plate. In the same skillet where you sauted your mushrooms, saute your garlic until fragrant, immediately pour over your tomatoes and onions. Add salt, pepper,  lemon juice and top with fresh parsley, set aside, return to make your omelete.

Finally, in a bowl, scarmble two eggs, salt and pepper to taste I also I feta cheese and omittde the garlic.
Add 2 - 4 tablespoon sof olive oil in skillet hear over medium high heat. Place your scrambled egg in skillet let it cook until the bottom is set, then add your mushrooms, flip over into a half moon shape. Cook a little bit more and serve, add the tomato sauce and it's ready to eat. I also added sweet potatoes,olives and feta cheese. I must say this was a fullfilling lunch. My family loved it. Thank you Maggie Zhu for sharing.   Maggie has more recipes at Omnivores Cook Book

Another great dish from Mommy's Kitchen ! KALE OREXI !!!


  1. Your dish looks very healthy and delicious!

  2. Thanks Joanne,

    It was VERY delicious !!! Even the kids loved it !

  3. This looks delicious -- thanks for joining us at the Friday Foodie Family Linky Party! Hope to see you out next week :)

  4. Yumm-O! Thanks for sharing at the #HomeMattersParty - we hope to see you again next week. :)

    Life With Lorelai

  5. I love all the fresh veggies in this omelet. Thanks for sharing with Small Victories Sunday Linkup last week. Pinning to our linkup board and hope you joined us again this weekend.

  6. You are very welcome Tanya I love sharing, creating and trying new recipes.

  7. This looks so good! I love omelets. Thanks for linking up to Creative K Kid's Tasty Tuesdays Linky Party. I've pinned your post to the Tasty Tuesday's Pinterest board.

  8. Thank you Tammy,

    It was my pleasure I love sharing my recipes. :)