Immunity Omelet

In addition to my Immunity Soup, here’s another power-packed combination of immunity-stimulating ingredients—another protective recipe for these pandemic times. (Note that the immune-enhancing component of shiitake is a carbohydrate, reinforcing the importance of much-maligned carbs!) In addition to perfect egg protein, this recipe also includes the immune-promoting qualities of all other ingredients (except perhaps gruyère). I recommend adding oysters if you can, with their superior content of zinc, copper, iron, B12, and fish oils.


  • 2 eggs
  • 1 tbsp EVOO
  • ½ small onion, minced
  • 1 clove garlic, minced
  • 1 tsp + rosemary powder
  • 1 tsp dried basil (and/or thyme and marjoram)
  • ¼ cup + shiitake mushroom, chopped
  • 2 cups fresh spinach or baby kale

Optional Additions and Substitutions

  • Touch of gruyère cheese, grated
  • Broccoli substituted for leafy greens
  • Salsa
  • Tin of smoked oysters, chopped in halves or thirds 

Sauté onion, garlic, and herbs in EVOO for 2-3 minutes. Add shiitake and greens to sauté for an additional 1-2 minutes. Remove vegetables from pan.

Prepare eggs as desired (either as an omelet or scrambled), adding back vegetables and gruyère halfway through the cooking process. Serve!


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