Omelet with Oregon Dukkah

Omelet with Oregon Dukkah

This recipe was inspired from an article in the Jakarta Globe.

What a great way to start the day!

For the omelet:

2 large eggs, cracked into a small bowl; 1-2 teaspoon Oregon Dukkah, 2 Tbs of crumbled feta cheese; 1 tablespoon vegetable oil

Directions:

1. To make the omelet, crack the eggs and add dukkah, beat the mixture gently and set aside.

2. Place a medium frying pan over medium heat and add the vegetable oil. Pour the egg mixture into the pan and tilt it to cook the omelet in the lower half. Keep folding the egg mixture for 1 to 2 minutes until it has set. Sprinkle the feta cheese onto the eggs.

3. Roll the omelet sideways to cook the reverse side and cook for another 30 seconds. 

Serve immediately.

Quinoa, Vegetables and Oregon Dukkah

I was inspired by Martha Rose Shulman's Bulgar Bowl with Spinach, Mushrooms and Middle Eastern Nut and Spice Seasoning. http://www.nytimes.com/2013/03/08/health/bulgur-with-middle-eastern-seasoning-recipes-for-health.html. I prefer to use quinoa for two reasons. One, it is gluten free. The other, that it is high in protein and lower in carbs.

Ingredients:
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1 cup quinoa
1/2 cup minced white or yellow onion
1 3/4 cups hot water or stock (chicken or vegetable)
Salt to taste
3 tablespoons extra virgin olive oil divided, plus additional for drizzling
1/2 red onion, thinly sliced across the grain
1 pound white, cremini or wild mushrooms, trimmed and quartered
2 to 4 garlic cloves (to taste), minced
2 tablespoons dry white wine (optional)
Freshly ground pepper
12 ounces baby spinach, washed
1 - 15 oz can of chickpeas, well rinsed and drained
1 to 2 tablespoons chopped fresh cilantro or Italian parsley
3 - 4 tablespoons Zesty or Traditional Oregon Dukkah 

1. Place quinoa in a bowl filled with water. Switch and drain into a sieve. Add 1 tablespoon of olive oil to a medium saucepan over medium heat. Saute minced onion until soft. Add quinoa and saute until lightly toasted. Add the hot water or broth and salt to taste, reduce the heat, cover and simmer about 15 minutes, until the water is absorbed. Remove from the heat.

2. In a large, heavy skillet heat 1 tablespoon of the olive oil over medium heat and add the red onion and a pinch of salt. Cook, stirring often, until the onion is very tender and lightly colored, about 8 minutes. Remove from the heat and set aside.

3. Add the mushrooms to the skillet and turn up the heat to medium high. Cook, stirring or tossing in the pan, until the mushrooms begin to sweat, about 3 minutes. Season with salt and pepper and continue to cook, stirring, until just tender and moist, another couple of minutes. Add the remaining olive oil and the garlic, stir together for about 30 seconds, until fragrant, and stir in the wine. Cook, stirring and scraping the bottom of the pan with a wooden spoon, until the liquid in the pan has evaporated, and add the spinach and salt to taste. Cook, tossing the spinach in the pan with tongs, until the spinach has wilted, which shouldn’t take much longer than a couple of minutes. Add the cilantro or parsley and stir everything together.

4. Combine the quinoa and chickpeas and heat through, either on top of the stove or in the microwave. Spoon into wide bowls and top with the mushrooms and spinach. Arrange the red onions on top and if desired add a drizzle of olive oil. Sprinkle each serving with about 2 to 3 teaspoons of Oregon Dukkah and serve.