Reverse Omelets

March 9, 2011 in Blog Recipes, Cooking & Baking Hints, Diabetic Menu Item, Mediterranean, Weight Management by Joyce Bunderson

Reverse Omelets

We were in New York City for a week, beginning the last week of February. While we were there we discovered a deli we particularly liked. This particular deli, on 7th Avenue, is called Fluffy’s. It has all the traditional foods like pastries; cheesecake; pizza, and even sandwiches with lots of corned beef; turkey and so on. But in addition, it had an area of chopped vegetables like kale, pea pods, broccoli, mushrooms, red peppers; tofu and chicken; and many more. It was an isle of refuge for us. They had oatmeal in the morning and brown rice for the stir-fries in the afternoon and evenings. Some of the sandwiches were on artisan whole grain breads and wraps; already made with fresh avocado, tomato and lettuce – and it wasn’t ‘gooped’ up with a bunch of mayo.  I was so pleasantly surprised. It was less than a NY avenue block away from our hotel, so it was just perfect. If I go back to NYC, I need to have a hotel near Fluffy’s because they are staying in tune with those of us whose hearts can’t live on 4 or 5 inches of meat and cheese that we witnessed, served and partly wasted, at so many other deli shops.  We even witnessed 7-8 inches of meat between two slices of bread in honor the basketball player ‘Mello.’ What an honor: Excessive processed meat and waste as a symbol of status and tribute.

One of the meals we had at Fluffy’s was what Dr Grandpa calls ‘reverse omelets’. He calls it “reverse” because most omelets have veggies sprinkled in lightly as garnish, and the egg is full of meat and cheese. There are FAR more eggs, meat, and cheese than veggies. In our “reverse omelets,” the veggies are the main component; also, we feel free to entirely leave out the fatty cheese and processed meat. (Some of you who love these ingredients but know the health cost might just minimize them --reverse their portion ratios from the usual omelet). In our reverse omelets, eggs come in second to the veggies; we generally have it at home once or twice a week.  It’s not exactly a recipe, but I had a picture on my desktop for quite a while, so I’ll post it below. If you’re in too much of a hurry to make a frittata, you can make a reverse omelet in a hurry (especially if you’ve already chopped the veggies).

Dr Grandpa also wanted to point out that Fluffy’s served fast FOOD (not to be confused with fast fude). They were well prepared quickly to serve up customer-specified salads, stir-fries, and omelets. While they have to have adequate processed fudes available for those who like them, they provided excellent choices of whole foods in a clean, courteous, and speedy environment.


Chopped veggies, some that I frequently use are zucchini, red peppers, mushrooms, (these three are in the photo below). But kale, onions, broccoli, spinach and other good whole foods are also commonly used. Fluffy’s had these, and some great fresh sugar pea pods, pineapple, tofu, along with some meat and cheese choices.


Put the chopped veggies in a skillet with a little extra virgin olive oil. Toss until the veggies are tender. Sprinkle lightly with salt and pepper, as desired. Break eggs right on top of the veggies; break the yolks with the spatula. Alternately, you can scramble the eggs before adding them.  Turn over until the eggs are done.

This picture shows it served with a little salsa, but we often don’t have it with anything, because Vic loves the flavor of the veggies. In NYC, Fluffy’s made reverse omelets for us twice during our stay. Thank you Fluffy’s for being smart and making healthy delicious food available for those of us who really appreciate it!

This is but one more way that you can increase complex carbs in your life – albeit it is truly a very tasty way.

Fluffy's For Fitness Food

The ultimate in fast food.

Making it at home.