The
Daily
Fix
Rest
Denver Omelette Skillet
The missing ingredient in medical training: evidence-based nutrition
Dietary education leaves doctors unprepared to treat chronic disease.
Rest day
Fluffy eggs cooked with ham, bell peppers, onions, and cheese, served skillet-style.
Ingredients
For the Skillet:
8 large eggs
½ cup heavy cream (or half-and-half)
1 ½ cups diced ham (cooked, unsweetened)
1 green bell pepper, diced
1 red bell pepper, diced
1 medium onion, diced
2 Tbsp butter or tallow (for cooking)
1 cup shredded cheddar cheese (or Swiss)
½ tsp smoked paprika
Salt and black pepper, to taste
Optional Garnish:
Fresh parsley or chives, chopped
Extra shredded cheese
Macronutrients
(per serving, serves 4)
Protein: 35g
Fat: 41g
Carbs: 9g
Preparation
In a mixing bowl, beat eggs with heavy cream, smoked paprika, salt, and black pepper until smooth and slightly frothy. Set aside.
Heat butter or tallow in a large oven-safe skillet over medium heat. Add onion and peppers, sauté 4–5 minutes until softened. Stir in ham and cook 2–3 minutes more.
Pour egg mixture evenly over the ham and veggies. Cook undisturbed 2–3 minutes until edges begin to set.
Sprinkle shredded cheddar evenly over the top.
Transfer skillet to a 375°F oven and bake 10–12 minutes, until eggs are set and cheese is melted and golden.
Slice into wedges, garnish with parsley or chives, and serve hot.
Enjoy the recovery time, or make-up anything you missed from last week.
In this column, Dominic D’Agostino contends that poor diet is now the leading driver of chronic disease and mortality in the U.S., yet medical education largely fails to equip physicians with evidence-based nutrition training. Medical students receive fewer than 20 hours of nutrition instruction—often rooted in outdated dogma—leaving doctors trained to manage symptoms with medication rather than address underlying metabolic dysfunction such as insulin resistance and poor blood sugar control.
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