Eggs have always been associated with new beginnings, but never more so than in the early days of springtime. Persian cultural lore held that the entire earth was actually hatched from a great cosmic egg, an idea also held by the Phoenicians, the Egyptians and the Greeks. The precious egg, symbol of fertility and life, was believed by many other traditions to hold the seat of the soul.
As in Feng Shui, the ancient Romans carefully disposed of the shells of eggs they'd eaten in order to stay free from the 'evil eye.' In many parts of Europe, the superstition still remains that anyone having any sort of dream with an egg in it means great fortune, and (in keeping with the theme of this month) good luck! Even now, colored eggs are a symbol of spring and resurrection/rebirthing energies. Think about it, the Hindu deity Shiva created an egg out of some earth and some sky. Let's ponder the fact that Osiris, Aphrodite, Venus and Eostra were all so strongly associated with eggs. It's clear that throughout time as well as throughout the world, the egg is the near perfect symbol of creation itself as well as possessing the very power of manifestation. Wow! Now that really is the incredible, edible egg. And, speaking of edible:
An Incredible Oven Omelet
Serves 6
INGREDIENTS
2 tablespoons vegetable oil
3 large eggs
6 egg whites
1 tablespoon water
1/3 cup plain yogurt
1/3 cup skim milk
1 tablespoon white flour
1/2 cup sliced scallions
1/2 cup each chopped red and chopped green peppers
1/2 cup fresh spinach leaves, washed and dried
1/2 cup julienned shiitake mushrooms
1/2 teaspoon crushed dill seeds
3 tablespoons freshly grated parmesan cheese
Sea salt and fresh ground black pepper to taste
Heat the olive oil in any non-stick skillet and add all vegetables except the scallions. Saute over medium heat for 5 minutes and add the water. Reduce heat to low setting and cook another 5 minutes. Stir in the scallions, the dill seed and the salt and pepper. Grease another 6 x 10 inch pan and spread the vegetables evenly over the bottom of the pan. Beat eggs, egg whites, yogurt, milk, flour and the parmesan cheese all together. Pour this egg mix over the veggies in the pan and bake at 425 degrees for approximately 20 minutes. Serve with a crisp side salad and a toasted brioche.
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