Omelette with cheese, tomato, mushroom, and onion

By Ling-Ling Shih at Ling Ling Wellness Pages



  • Oil
  • three eggs
  • one big tomato
  • mushrooms
  • 1/2 onion
  • cheese


  • Eggs: Add oil to a pan, and crack the eggs and put them on the pan and cook on one side until bottom half of the eggs become solidified, and flip the other side and cook them until they are cooked. Spread some cheese over egg. (Make sure not to overcooked them. They should be moist and not dry.)
  • On the other pan, turn on at least medium-high heat, add some oil, first add onion, and stir them for a short 1 1/2 to 2 minutes, add mushroom and tomato, and stir another one or two minutes.  Then sprinkle some pepper on my veggies. Serve it with cooked eggs.

Very simple. Again, you can use different veggies. It is very simple to stir-fry veggies. To make them tasteful, simply start your pan with oil (preferably oil that can stand high heat such as canola oil or avocado oil; for sauteeing that require higher heat, try not to use olive oil); after oil is heated, add chopped garlic (or onion), then add veggies and stir-fry them for a short few minutes (The trick is not to overcook veggies and never use frozen veggies in stir-fried dishes; remember, veggies can be eaten raw; finish your cooking while they look bright green or their original colors still remains vibrant.)  It is easy to incorporate your veggies into every meal by simply sauteeing the veggies you can find in the fridge. That is how Chinese cook most of their vegetable dishes and eat with their other protein-rich courses.

Eat this dish with some fruit and a piece of bread.  With cheese, I did not even have to add any salt to my eggs and veggies. However, you could add salt sparingly and sprinkle black peppers into your veggies. Very light and delicious! If your heart desires, add a couple of  sausage links and a strip of bacon to this dish.

Fact: Black peppers are actually very good for health. So add them not only to enhance the taste of your dish, but also to add the nutritional value of your dishes.

By Ling-Ling Shih at Ling-Ling Wellness Pages

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