cooking tips from "the chew" chef danny boome

So I just got back from the James Hotel in Soho at an event which featured ABC's "The Chew" chef Danny Boome and www.arthriving.com, a new site designed to help people with arthritis.  i did a one-on-one interview with Danny while we (yes, we) made Danny's "Perfect Omelet" together.  I will post video next week of the cooking process but I thought I would pass on some tips he gave me which might be helpful to dads out there looking to expand on their culinary choices. Here's what I learned:
1. Use pre-cut veggies such as red peppers and onions.  If your short on time, Danny suggests to buy pre-cut veggies (Organic of course).  Adding different colors into your dish makes it fun for the kids to help out as well so it can become something y'all do together.  
2. Use a non-stick pan so there's no need for extra calories such as a stick of butter.
3. Use Omega-3 eggs.  

Danny was awesome and is truly inspiring to those with arthritis looking to manage it in their everyday lives.  Here is a link to Danny's Perfect Omelet recipe which also can be found below: 
http://arthriving.com/arthriving-ideas/article/?rid=new-year-kitchen-whole-body


The Perfect Omelet

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Serving size: 1 person

Ingredients:

• 2 (omega 3 fortified) eggs
• 2 tbsp. whole milk
• 1 tbsp olive oil 
• Salt and ground white pepper

Preparation:

• Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color. Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the olive oil.
• Add the milk to the eggs and season to taste with salt and white pepper. Then, grab your whisk and whisk like crazy. You're going to want to work up a sweat here. If you're not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you're trying to beat as much air as possible into the eggs.
• When the olive oil in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set. With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath.
• Repeat with the other edges, until there's no liquid left. Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula. Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.
• If you're adding any other ingredients, now's the time to do it. (See note.) Spoon your filling across the center of the egg in a straight line. With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, but don't overcook or allow the egg to turn brown. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so. Just don't let it get brown.
• Gently transfer the finished omelet to a plate. Garnish with chopped fresh herbs if desired.

NOTE: There's no limit to the number of fillings you can use with this basic omelet recipe.

Some suggestions include:

• Sautéed red peppers
• Sautéed mushrooms
• Sautéed spinach
• Mustard greens
• Diced onions
• Cooked turkey

DZ