Last week I was given the chance to experience some of the finest dining Seattle has to offer. The ability to enjoy the Chef’s seven course tasting menu at the renowned Canlis Restaurant was only made possible via a friend who cooks at the fine establishment. Let’s just say I experienced the epitome of being “hooked up”.

After a delectable fine dining feast I was inspired to take a little extra care when cooking my own food. A colorful Mexican omelette was what surfaced from my inspiration. I am by no means a foodie but when I do take the time to cook it better be worth its weight in nutrition and look beautiful. My creation was complete with black beans, feta cheese, asparagus, sweet onions and homemade guacamole. While sadly five-star dining will not be a routine occurrence for me, I am quite content with my makeshift version of artful food.

[Even Godfrey appreciated it]

- 3 egg whites
- ¼ cup of rinsed and drained canned black beans
- ¼ cup of fat-free crumbled feta cheese
- 3-4 stems of asparagus
- ¼ sweet onion [diced]
- ½ tbs of margarine
- 1 dollop of homemade guacamole [I used this recipe with the addition of 2 tbs of guacamole seasoning mix]

1. Heat butter in medium-high skillet and add diced sweet onion. Sauté until golden brown [about 5 minutes].
2. Steam stems of asparagus in covered dish with 2 tbs of water for 2-3 minutes in microwave.
3. Pour egg whites in medium heat skillet. Let cook on one side for a few minutes then flip.
4. Add black beans, feta cheese, asparagus and sweet onion on top of one side of cooking egg whites. Fold egg over to turn into an omelette.
5. Add guacamole on the side and enjoy.

Flaming Lips Free Radicals

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