Martha Stewart's herb-filled omelet, seared salmon, more
Martha Stewart makes healthy dishes from her new book, "Living the Good Long Life," including an herb-filled omelet, seared salmon with bulgur and whole-grain crackers with hummus and cheddar.
- 3 large eggs
- 1 tbsp. unsalted butter
- 1 tbsp. mixed fresh herbs, chopped
Whisk eggs in a bowl; season with salt and pepper. Heat an 8-inch skillet over medium-high. Add unsalted butter; heat until hot but not smoking. Add eggs and cook, tilting skillet occasionally and pulling cooked egg away from sides with a flexible spatula, until omelet is just set. Sprinkle with chopped mixed fresh herbs, such as tarragon, basil, chives, and parsley. Use spatula to gently fold over both sides so they overlap; slide onto plate.
- 3 to 4 ounce salmon fillet
- 2 tbsp. olive oil
- Lemon wedges
Pat a salmon fillet (3 to 4 ounces) dry and season on both sides with salt and pepper. Heat 2 teaspoons olive oil over medium in a skillet. Add salmon and cook until opaque throughout, about 3 minutes per side. Serve with cooked bulgur and lemon wedges.
- 2 tbsp. hummus
- 1 whole-grain cracker
- 1 slice sharp cheddar
- 1 tbsp. radish or alfalfa sprouts
Spread 2 tablespoons hummus over 1 large whole-grain cracker. Top with 1 slice sharp cheddar and 1 tablespoon radish or alfalfa sprouts; season with pepper.