Omelette brunch for 4

Here is a hearty but not gut-busting brunch for 4:

In the blender, assemble 6 whole eggs—or for less cholesterol, make it one-and-a half cups of egg whites—or compromise with 2 eggs and one cup of egg whites;
Add 1 teaspoon of dry parsley (or 1 table-spoon chopped fresh parsley, if you prefer); add 1/3-teaspoon dry basil, ¼ teaspoon turmeric, a pinch or shake of cayenne pepper.
Set aside.
Chop a medium-size onion (red if available) and sauté it IN A LARGE SKILLET or saucepan, over medium heat, in olive oil or grape-seed oil.
When it starts to turn translucent, add 2 cloves of finely chopped garlic.
Ten seconds later, add one whole tomato chopped into small pieces, ½ cup of diced green or red or yellow pepper, one fresh peeled and diced carrot, and a few broccoli florets.
Add 2 tablespoons of BRAGG amino acid liquid, OR same amount of soy sauce. Also add a tablespoon of Worcestershire sauce.
Mix well, turn heat down, cover and simmer until carrots have become al-dente.
If you wish, you may add ONE of the following:
6 strips of smoked salmon, OR 6 strips of grilled chicken breast, OR a handful of cubed yellow cheese (preferably goat cheese), OR a ½ cup of Feta cheese (preferably goat).
Mix well.
Froth up the egg concoction in the blender for 2 seconds, and pour it over the simmering mix in the skillet. Make sure the heat is low enough to keep it simmering without burning.
Cover, but keep checking.
When egg starts to harden, take spatula and very carefully, loosen egg-pie from the bottom of the skillet to prevent it from burning. Keep the lid on the skillet, to let the egg-pie cook through.
Slice in the pan and lift like a cake to serve.
(Recipe from The Kitchen Shrink’s column, entitled Gobble Healthy Mardi Gras Goodies )

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