Mushroom Omelet Breakfast Recipe

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Start your day with a low carb, high protein omelet with delicious satuéd mushrooms and onions! Serves 1. 

Ingredients

  • 1 egg
  • 1 egg white
  • 1-2 tsp. chives, chopped
  • 4 cup sliced mushrooms
  • 2 tbsp. low fat-milk
  • 1/4 onion, diced
  • A drop of Worcestershire Sauce

 

Cooking Steps

  1. Add egg, egg whites, chives, and milk in a bowl and whisk until mixed well, then set aside the bowl.
  2. Add cooking spray to a small non-stick pan and heat, sauté onions and mushrooms until soft, add a drop of Worcestershire sauce, season with salt and pepper, then set aside the vegetables.
  3. Add cooking spray to the pan again and pour in the egg mixture, cook on low heat for 4-5 minutes, then flip over and repeat for the other side. 
  4. Once cooked, slide the omelet on a plate, then add the mushrooms and onions on top.
  5. Enjoy your breakfast!

This recipe is courtesy of weightloss.com.au.

Our Potato Assortment

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Potatoes At The Hunts Point Produce Market

Solanum tuberosum, more commonly known as potatoes, are one of the most popular crops from around the world. Potatoes are often boiled, mashed, fried, steamed, and baked. Potatoes can definitely be considered a versatile vegetable. At E Armata Inc., located in Hunts Point Produce Market, we carry a wide variety of potatoes including, Eastern, Purple, Yukon gold, Idaho, Red, Rutabaga, Russet, White, and Yams. We are proud to receive our potatoes from the freshest growing regions throughout the year to ensure the highest quality produce. However, not all these potatoes are similar. Different types of potatoes have different qualities, as grouped below. 

Potatoes can be grouped in different categories such as starchy, waxy, and all-purpose. 

  • Starchy: Contains Russets, Idaho’s, and many Yam varieties, that are high in starch. They are ideal for baking, frying, boiling, and mashing because of their low-moisture, fluffy, and absorbent qualities. Starchy potatoes tend to not hold their shape after cooking. 
  • Waxy: Unlike starchy potatoes, waxy potatoes do tend to hold their shape after cooking. Waxy potatoes are low in starch and high in sugar. They are good for boiling, roasting, and are commonly used in potato salad.  
  • All-Purpose: These kinds of potatoes, such as Yukon golds, fall in the middle. They tend to have qualities of both starchy and waxy potatoes, making them less starchy but mildly fluffy and absorbent. 

Not all potatoes in the same category are identical. Here is a list and description of some of the most popular potatoes:

  • Russet (Starchy): They are large, and have a mealy flesh with rough skin. Russets are best for mashing, frying, and baking. Russets are the best contender for homemade mashed potatoes, as they stay light and fluffy.
  • Yams (Starchy): These potatoes are sweet, and work best in baking, roasting, steaming, boiling, mashed, and pureed. Yams and sweet potatoes can even be used for desserts like muffins, pies, and bread.   
  • Red (Waxy): These potatoes are small, have a waxy flesh, and are thin-skinned. They work best boiled, steamed, and even crispy roasted.
  • White (All-Purpose): White potatoes are a similar size to red, and have a yellow to white-colored flesh. These potatoes are commonly boiled, sautéed, and steamed. A popular white potato, Yukon Golds, known for their rich, creamy, buttery qualities are frequently baked, boiled, fried, or roasted.
  • Purple (All-Purpose): As the name suggests, purple potatoes have purple skin and a bright purple flesh. These potatoes can be boiled, roasted, steamed, and baking. Purple potatoes are high in antioxidants which come from the purple skin and flesh.  

Potatoes can be a great addition to almost any meal due to how many different varieties there are and the multiple ways they can be prepared. We carry a wide variety of potatoes at E Armata Inc., located in Hunts Point Produce Market. 

Hunts Point Produce Market

September is National Mushroom Month

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September is National Mushroom Month

September is National Mushroom Month! Mushrooms come in all different shapes and sizes and can be a healthy addition to a meal. Mushrooms are low in calories, fat-free, and vitamin-rich. At E Armata Inc., located in the Hunts Point Produce Market, we have mushrooms delivered fresh daily from local growers. We provide a broad range of mushrooms, from portabella and cremini to enoki and maitake. Here are some popular mushrooms for cooking:

  • Portabella: They are the mature form of the Agaricus bisporus species. Button and cremini mushrooms are actually from the same species, the only difference is the age. Portabellas are commonly used as a meat substitute due to their texture. 
  • Porcini: Often used in Italian dishes due to their earthy taste, and have a similar texture to portabella mushrooms. 
  • Shiitake: Often used in Asian cuisine, stir-fries, and soups. Shiitake mushrooms are a top source of vitamin B5.
  • White: The most common and mildest tasting, not intense flavor. 90% of mushrooms consumed are this variety.  Can be eaten raw or cooked and works well with soups, salads, and pizzas. 
  • Oyster: Whitish in color and fan-shaped.  Have a very delicate taste and scent.  Best in stir-fries or soups.  When cooked they have a smooth oyster-like texture and some say a slight seafood-like flavor. Flavors are very subtle but some describe as having an anise flavor with a mild earthy note.
  • Trumpet: A type of oyster mushroom, they are thick and stumpy with small flat caps. They are popular with Asian cooking and most often used in soups and stir-fries or even as tempura. They also grill or barbecue well.  When raw they have little to no flavor, but when cooked they have an umami taste and have a flavor and texture compared to an abalone.  They have a crunchy and firm texture.
  • Beech Brown: Considered one of the most gourmet mushrooms due to their rich flavor that consists of a mild, sweet and nutty taste with a firm texture.  They should always be cooked and never eaten raw.  They can be cooked into a broad range of recipes from soups and sauces to stir-fries. They are a good source of protein and dietary fiber.  They also contain many of the B vitamins, potassium, zinc, and copper.
  • Beech White: They have white-colored caps and white slender stems that connect to a thick white inedible base which allows the mushrooms to grow. They have a  sharp flavor and aroma when fresh, are sweet and buttery when cooked and a firm crunchy texture that softens with cooking.  They work well in soups, stews, and stir-fries
  • Enoki: The edible variety has small, shiny white caps attached to thin stems.  They have a distinctive crunch and are very good eaten raw. Most commonly used in Asian cuisine.  They have a firm texture and mild fruity taste.  A great source of dietary fiber, and a good source of various vitamins and minerals.
  • Maitake: looks like a head of cabbage from afar.  Can be cultivated or found growing in the woods.  Typically sold in clusters with their soft and feathery feeling caps overlaying each other.  This mushroom is mostly considered a medicinal mushroom but can be cooked.  Add this mushroom to a stirfry, pasta, pizza, salad, omelet, or soup.  Best fried or grilled in butter.  It also freezes well.

Mushrooms are not a vegetable, but a fungus. Mushrooms are actually closer to animals than they are vegetables. Here are some other interesting facts you might not know about mushrooms:

  1. Mushrooms come from mycelium, which is the vegetative part of the fungus that grows underground. 
  2. The largest living organism is actually a mushroom colony, called the Humongous Fungus located in Oregon, United States. 
  3. Mushrooms are the oldest known living species, with over 14,000 mushroom species known.
  4. Most mushrooms are a notable source of vitamin B, potassium, and fiber.
  5. Remember to cook your mushrooms! Raw mushrooms can contain potentially contain harmful substances. 

Celebrate National Mushroom Month with us at E Armata Inc., located in the Hunts Point Produce Market by trying a new mushroom you haven’t tried!