This beautiful farm-fresh omelet harmonizes with the seasonal transition into summer. Ghee and eggs are grounding and nourishing, helping to build ojas (vital essence) and sustain energy. Green onions and scallion flowers stimulate agni (digestive fire) and help clear lingering Kapha from spring. Oregano offers warmth and subtle pungency, aiding circulation and digestion. Fresh spinach contributes lightness and prana (life force), cooling and balancing Pitta as summer heat begins to rise. The gentle preparation—slow sautéing, layering, steaming—makes this dish easy to digest and deeply satisfying. It supports balance for all doshas when prepared seasonally and enjoyed mindfully.
A vibrant seasonal dish celebrating the first harvest
Ingredients (serves 1):
3 farm fresh eggs
3 tablespoons ghee
2–3 green onions, thinly sliced
A small handful of scallion flowers (optional, but delightful)
1 tablespoon minced fresh oregano
1 cup fresh spinach leaves
Pink Himalayan salt, to taste
Freshly ground black pepper, to taste
Instructions:
Heat ghee in a skillet over medium heat.
Add the sliced green onions, scallion flowers, and minced oregano. Sauté gently with salt and pepper until fragrant and softened (about 2–3 minutes).
Beat the eggs in a bowl and pour them over the sautéed mixture.
Using a spatula, gently draw the edges of the omelet inward, tilting the pan to let the uncooked egg flow underneath. Continue this process until the omelet is mostly set, giving it a fluffy, layered texture.
Carefully flip the omelet. Scatter fresh spinach over the top. Let it steam for 1–2 minutes.
Fold the omelet in half, and flip once more to lightly cook both sides.
Serve hot and enjoy this nourishing farm-to-table delight!
