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251229

MONDAY 251229

Rest

Denver Omelette Skillet

The missing ingredient in medical training: evidence-based nutrition

Dietary education leaves doctors unprepared to treat chronic disease.

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Rest day

Fluffy eggs cooked with ham, bell peppers, onions, and cheese, served skillet-style.

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The
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Fix

Photo of Denver Omelette Skillet
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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 Medical students receive fewer than 20 hours of nutrition instruction—often rooted in outdated dogma—leaving doctors trained to manage symptoms with medication rather than address underlying metabolic dysfunction such as insulin resistance and poor blood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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