It seems odd to me that there are two types of oregano in my kitchen: Greek and Mexican. But both have their uses and each evokes the sensibilities of a different cuisine. Today’s menu features both of them in dishes from the home country. Both are worth your attention as you continue your adventures with the Fasting Lifestyle.
Creamy Greek Omelette 309 calories 10.3 g. fat 18.9 g. protein 30.9 g. carb GF if you use gluten-free bread. The feta lends a tang to the eggs, while the cottage cheese gives a wonderful melting texture. A real treat.
1 ½ two-oz eggs HINT: If you are serving one person, crack three 2-oz eggs into a small bowl or glass measuring cup. Whip up those eggs and pour half of their volume into a jar with a lid and put it in the ‘fridge for next week. 3/8 oz feta cheese 1 ½ Tbsp cottage cheese Greek oregano, salt, pepper ½ slice 70-calorie bread [I like Nature’s Own multigrain] 1 and 1/2 oz of apple 5-6 oz fruit smoothie or natural apple cider blackish coffee or tea or lemon in hot water
Mince the feta and combine with cottage cheese and oregano. Spritz a non-stick skillet with oil or non-stick spray and heat the pan over medium-low heat. Beat the eggs well with 1 spoonful of the cheese mixture using a rotary mixer. Pour the eggs into the pan and let cook undisturbed until the edges set. Lift the edges gently to allow the uncooked egg to flow underneath. Before the top surface sets, sprinkle with salt and pepper. Put dollops of the cheese mixture on half the omelette and make an attempt to spread it out. Fold the omelette in half and continue to heat in the pan. Filling will heat and may ooze out a bit. Brew and pour your beverages. Plate the apple and the omelette. Oh yum.
Cesar Salad: 263 calories 11.1 g. fat 36.4 g. protein 4 g. carb GF Straight out of the Fast Diet book, with quantities changed a teensy bit.
1 and 1/4 oz Canadian bacon 3 oz chicken breast, left over from a roast or poach if raw 2 c chopped romaine or 2 c. mesclun 1 T grated Parmesan 1 tsp olive oil ½ tsp lemon juice Mexican oregano [Cesar Salad after all is of Mexican origin, not from Roman rulers]
Heat the bacon on a hot, ungreased griddle until it begins to brown. Remove and slice into strips. Cut chicken meat into strips or chunks, as you wish. Roughly chop or tear the romaine, if using. Whisk the oil and lemon juice in a salad bowl. Add the lettuce and toss to coat with the dressing. Plate the greens and sprinkle with the Parmesan cheese and oregano. Arrange the meat on top of the greens. Isn’t that a big meal?!