Evening Farmers Omelet
by John Mandala, New York


4 oz. fish filet (baked)
1/4 medium onion or 1 bunch scallions (chopped fine)
1/4 green pepper (chopped) or 1 tbs dried pepper
2 medium size boiled potatoes
3 fresh garlic cloves (crushed)
1/4 med size cabbage (finely chopped)
1/4 stalk celery (finely chopped)
2 tbs olive oil
1 cup pancake mix
1 tsp mustard
Salt and pepper


  • In a deep skillet, heat 2 tbs olive oil on medium-high heat. Saute vegetables about 5 minutes. Set in a bowl and let cool.
  • Cut up potatoes and add to bowl. Add fish in small pieces.
  • In a separate bowl, place pancake mix, mustard, salt and pepper. Add 1/4 cup water and mix well.
  • In skillet, heat olive oil over medium heat. Pour pancake mix into skillet and cook for 3 minutes.
  • Pour contents of bowl containing fish, vegetables and potatoes on top of cooking pancake.
  • Cover pan and cook for about two minutes. Slilde pancake onto plate and using skillet flip over and cook other side. Lower heat and simmer for another 15 minutes.

* Prepare whole wheat toast on the side. Use a dash of olive oil, a sprinkle of black peper and a smidgen of salt to flavor.


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