One side of my kitchen wants to be devoted to making the best food I possibly can, given my training and being true to my roots.  This does not mean that all of this preparation needs to be French.  It can be new founds of the week, simply delicious recipes that I found on my numerous visits to fellow foodies blogs, or simply what appeals to me at the Farmer's Market and gives me that "I can't wait to be in the kitchen to try this out" attitude. 

The other part is based on my second life as a Chef: wanting to incorporate the foods of the people I cook for at the Malibu Beach Recovery Clinic, adapting my daily recipes to this particular group with their own restrictions (GI Diet, no white stuff, no sugar, plenty of fruit and vegetables) and allowing them a space where they can cook with little or no restrictions.

The third part is geared towards my own specific needs at the moment, meaning losing the weight that I have accumulated in the last seven years.  This being the most pressing issue as there is no way I can allow myself to turn a blind eye to what I see in the mirror any more.  Why do I always think the mirror is the one with a problem.....

I was so torn between these different aspects of my culinary life that it brought me away to what I love to do most: share my passion for food with you.

But life is not a slice of time with total disregard for what was true five minutes ago.  I am the same me who will indulge in a homemade intense chocolate sorbet and try to discover the miracles of sugar free meringues (still haven't figured that one out!).  Life is a mish-mash of individual moments, some of which are perfectly aligned in their timeliness, and others just a roller coaster of non-logical sequences. Maybe an oh-so-good moment of supreme decadence can be followed with a 2-point egg-white omelette to compensate.

My kitchen is just that: chaotic, full of inspiration, sometimes typically french, sometimes not so much so, sometime dipped in heavy cream and chocolate goodness, and others focused on healthier choices.

To all of you, thank you for helping me bring it all together, in all its disparate beauty and deliciousness.  Something's for sure,  it all tastes pretty darn good!

With love,

Licia

The beauty is that you can stuff it however you like it, and, provided that your stuffing is wisely chosen, it will remain a 3-point meal fit for a king. 

I disliked the consistency and color of an all-white omelette, and added 1 whole egg quite by chance when one yolk escaped my nifty fingers when I was separating the egg, and ended in me saying a loud "what the heck!" I did not know that it would become a favorite of mine.  Furthermore, the yolk adds a pronounced yellow color and binds the whites together, preventing them to get that rubbery consistency that makes me want to gag.

So there it was... 3 egg whites and one whole.

Add to that whatever you have in the fridge, asparagus, zucchini, mushrooms, corn, cut in the smallest size so that it cooks and heats as fast as the omelette and you have your mix. 

Start by chopping fine a whole onion.  Add 1 tsp olive oil to a hot pan over medium heat and soften the onion.  Add salt and pepper to the onion, which will soften it further and allow it to caramelize by drawing out it's water and sugar content.

Beat egg whites and yolk in a bowl, 80 times with a fork.  Add the cooked vegetables to the eggs and pour into the pan on top of the onions.  Swirl the pan around so that the eggs cook consistently.  Let the pan cook on its own for a few minutes.  Collect all uncooked materials on top of the omelette and draw them to the sides of the pan to cook.  Using a wooden spatula, carefully lift the side of the omelette to ensure it is  not adhering to the pan, and slide it halfway onto the plate.  At the halfway mark, flip the omelette onto itself to make a perfect half-moon.

Top the omelette with your favorite salsa and you are ready to go!

Enjoy!