When I was a young teen in the early 70s, I can remember coming to breakfast one morning and my father was sitting at the end of the table crabbing about his breakfast.
My father had eaten the same thing for breakfast for decades. Two poached eggs, two pieces of toast slathered with butter, and on many occasions, a couple of pieces of bacon.
Now he sat there staring at a bowl of cereal.
I guess he must have had a physical. His doctor told him to quit eating eggs and suggested that he have cereal instead. So my father was staring down at a bowl of Cornflakes. He was not excited.
My father never had a weight problem. Maybe his cholesterol was rising. That would explain the doctor of the day telling him to quit eating eggs. It was all over the news: Eating fat causes cholesterol to rise. So stop eating fat. Stop eating eggs.
If you are anywhere near my age, you are going to find this video link very interesting. It’s a retrospective done by the NY Times on what was happening in the medical field as it relates to food, and how the advice we were given was very, very wrong. And if you’re younger, this is a great history lesson and a warning that sometimes the experts don’t really know with any confidence what is actually the best advice...
Related Recipes at PlanZDiet.com:
Daniel Boulud is one of my favorite chefs on the planet. I celebrated my 40th birthday at his restaurant Daniel in New York City. This is a Plan Z version of his famous omelet.
Servings: Serves 4
For the Omelet
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8 large eggs
1/4 cup of heavy whipping cream
2-3 large shallots, minced
1 cup of pencil-thin asparagus, trimmed and cut into 2-inch pieces
1 cup of red bell pepper pieces, diced
fresh herbs (whatever you like — parsley, basil, tarragon, etc)
sea salt and freshly ground black pepper
For the salad
4 cups of arugula Fresh lemon juice (optional)
Preheat oven to 450 degrees.
Spray an eight to ten-inch OVENPROOF skillet lightly with olive oil spray. The skillet needs to be made of cast iron so it can handle the heat of the oven. Put in the minced shallot, red pepper and asparagus pieces. Sauté on medium until the veggies are crisp and tender. This should take about five minutes. Stir often. Add a little bit of salt and pepper and the fresh herbs. While this is sauteing, whisk the eggs and cream together in a bowl until the mixture is smooth.
If using a cast iron skillet:
When the veggies are tender, spray the pan again with more olive oil spray (leaving veggies in there). Add the egg mixture. The eggs will begin to cook on the bottom. Tilt the pan and put your spatula under the eggs mixture to open up a little room so the runny egg can distribute. Once the eggs look half-cooked, turn off the heat. Sprinkle with sea salt and pepper. Put the cast iron pan in the oven and let it cook for three to five minutes until the omelet is baked and a light golden brown.
If you don’t have a cast iron (ovenproof) skillet:
Transfer the veggies into a lightly oiled 9-by-9-inch Pyrex Pan and then pour the egg mixture over the veggies and bake it. This will take longer, approximately 15 minutes. Keep an eye on it since the oven is so hot!
When the omelet is a light golden brown, remove the pan from the oven and cut it into four sections. Serve each section on a plate with the arugula salad. The salad can be dressed with a bit of lemon juice and grated sea salt and pepper.