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Curried Vegetable Omelet

Ingredients
- 3 tablespoons butter or ghee
- ¾ cup onions, slivered
- 2 slices ginger root
- 1 clove garlic, cut in half
- 1 teaspoon curry powder
- 6 tablespoons turkey broth
- 3 or 4 eggs
- 2 tablespoons water
- ¾ cup bell pepper, cut into thin strips
- 1¼ cups bok choy leaves, cut into strips
- ½ cup snow peas
- ½ cup celery, sliced diagonally
Directions
Over low heat, melt 2 tablespoons of butter or ghee in large skillet. Sauté slivered onions with ginger root and garlic until soft. Discard garlic and ginger. Add curry powder and broth and bring to a simmer. Meanwhile, melt the remaining tablespoon of butter or ghee over low heat in a second skillet. Beat eggs and water and pour into second skillet. Let cook a few minutes. Add remaining vegetables to onion mixture, cover, and simmer. When eggs are done but still moist, fold in half and transfer to plate. Spoon vegetables over eggs. Serves 2.
Variation: Spinach or other greens may be used in place of bok choy.
Adapted from The Candida Albicans Yeast-Free Cookbook, 2nd edition, by Pat Connolly and Associates of the Price-Pottenger Nutrition Foundation (published by the McGraw-Hill Companies).
About the Author
Pat Connolly was the guiding light of PPNF for over 30 years, as teacher, curator, and executive director. She was instrumental in bringing new information to public awareness, including the treatment of Candida albicans and the importance of organic gardening and farming.
Check out these other recipes from Pat Connolly:
Published in the Price-Pottenger Journal of Health & Healing
Fall 2015 | Volume 39, Number 3
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