This popular whipped egg dish has variations found in countries all over the world, including Thailand (kai yat sai), Philippines (torta), China (egg foo yung), Japan (tamagoyaki), Iran (khagine) and France, where the word omelette was born in the mid-16th century.
From a food as medicine point of view, eggs are relatively high in protein when considering their low-calorie value. Each egg usually contains around 6.3g protein. As well as being a complete protein source for vegetarians, eggs also contain vitamin B12.
Traditional Chinese Medicine (TCM) considers eggs to be neutral in temperature and nourish blood and ‘yin’ (fluids) in the body. In people with excessive mucus or fluid in the body, eggs can exacerbate phlegmy and sluggish symptoms. Some people are allergic to eggs and may take advantage of egg substitutes such as silken tofu in omelettes (but in other types of cookery you might like to try these).
Now, my recipe:
Tasty, quick & nutritious dairy-free omelette
- 2-3 eggs
- 1 dessertspoon of water for each egg
- Olive or coconut oil
- Small onion or shallot (finely chopped)
- Garlic (crushed)
- Mixed vegetables – Eg. mushrooms, sweet potato, pumpkin, potato, broccoli, green beans, capsicum, asparagus, corn, spinach, basil, parsley, chives or whatever you like (sliced finely)
- Freshly ground pepper and a pinch of sea salt
- Beat eggs with water until fluffy.
- Heat oil in pan, when hot saute onion, garlic and any hard vegetables (eg. sweet potato) until soft.
- Pour beaten eggs over sautéed vegetables.
- Sprinkle salt and pepper over eggs.
- Turn heat down, cover with a lid.
- Remove from heat when cooked through.
To book an appointment at the clinic or further information on Chinese Medicine contact Dr Sarah George (Acupuncture). Sarah is a practitioner of acupuncture (AHPRA registered), massage therapy and natural health.