I live in a country where there is plenty of fresh oregano, thyme, and lots of other herbs, relatively cheap. Having discovered oregano as a great natural herb for chest infections, I was guided when I found out how good it was for candida when I have an over-growth of it myself. My spouse has a huge over-growth of candida at the moment, and so I have been cooking oregano omelettes to help things along.
I am not a dietician or nutritionist, and I simply write to share a recipe that I love to cook. Oregano is delicious! And omelettes are vegetarian too.
This omelette looks grand when you serve it. I simply cover the frying pan with a lid large enough to cover the pan. This fluffy, helping with both the taste and presentation. The cooking plan is written for quickness, so you do not waste time from one task to the other.
Ingredients
5 or 6 Full-length spring onions
About 10-20 g fresh thyme
Butter for cooking (make sure you do not over-cook it)
50 g Fresh oregano
4 eggs
Sea salt and pepper to taste
Heat butter gently in a pan while you quickly roughly chop the spring episodes, then add and stir and a wooden spoon. Stir again as you chop up the thyme very finely, then add to the onion mixture and stir. Keep stirring as you finely chop then the oregano, then put it in a bowl. Then whisk (I simply whisk with a fork) the eggs very fast for about 20-30 seconds until fluffy. Stir the pan mixture Cover with lid and reduce heat to a minimum. Keep on the heat till the top of the omelette looks a bit dry. Serve immediately onto a plate.
Serves 2. Enjoy!
