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Monday, October 12, 2009

Rosemary Shiitake Egg Scramble on Rice Tortilla

This is what I had for breakfast today... The school (Nutrition Therapy Institute) retreat inspired me to make delicious, healthy foods.

Rosemary Shiitake Egg Scramble on Rice Tortilla
(1 Serving)

1 teaspoon unsalted butter

1 teaspoon chopped fresh rosemary
4 large shiitake, thinly sliced

1 cup packed fresh Japanese herbs (mitsuba and chrysanthemum) or baby spinach

1/8 cup chopped walnuts
1 egg
1 brown rice tortilla

Heat butter in a small nonstick saute/omelet pan. Add the rosemary and shiitake and cook until they are tender and starting to brown, approximately 5-10 minutes. Add the Japanese herbs (or spinach) and cook until it is wilted. Mix all of the ingredients until well combined. In a small bowl, whisk the egg and a pinch of Kosher salt. Pour the egg into the pan, and mix until the egg is set. Toast the brown rice tortilla until it’s crispy. Serve it in a heated plate topped with the egg mixture and the walnuts. 
Note: the brown rice tortilla toasts really fast. If you’d like to make a burrito, just warm it up briefly.


  1. That looks healthy and delicious. I usually never make omlettes with shitake mushrooms....almost always just the usual button mushrooms.

  2. Me too, but I've been getting shiitake mushrooms almost every week, so I have to get creative with them! It turned out pretty good, the rosemary tasted almost like ginger in that combination. Mi