Ingredients
10 large Free Range Naturally Fed Organic Eggs
1/4 of a tsp of Sea Salt
1/4 of a tsp of Organic Ground White Pepper
1/4 of a Cup of Coconut Cream or Organic Whole Cream
For the fillings
Organic Cracked Black Pepper
Organic Mixed Herbs
Organic or Homemade Grated Cheddar, Mozzarella & Parmesan or Blue Cheese (optional)
1 cup of Homemade or Organic Tomato Salsa
Organic Dried Cumin
Organic Dried Turmeric
1/2 a cup of sliced and cooked Home Cured Ham or Bacon
1 Cup of Cooked Organic Mushrooms (sauté the mushrooms in a small amount of butter with a dash of salt, 1/4 tsp cracked black pepper and 1/4 cup of water until soft, remove mushrooms and reduce liquid)
Method
Break eggs separating yolks and whites into 2 bowls.
Beat eggs whites with whisk for a few minutes to aerate.
With a fork lightly mix yolks and cream to combine with salt and white pepper to taste, do not over mix the yolks as beating egg yolks can oxidize them. Then when cooked they can turn into a harmful type of Cholesterol.
For Plain Omelet’s
For plain Omelet’s gently combine the egg whites with yolks.
Heat 25cm (10in) pan to medium heat with small amount of coconut oil (animal lard or butter) to avoid sticking.
Pour about 1/3 of a cup of the egg mixture into your pan spreading it evenly.
After about 1 to 2 minutes when bottom of the omelet is set and slightly browned and upper portion of the omelet is still slightly runny, fold it in half or roll it into a tube and serve.
For Mushroom Omelet’s
For mushroom omelets add the mixed herbs to the yolks and gently fold the whites and yolks together.
Heat 25cm (10in) pan to medium heat with small amount of coconut oil (or Butter) to avoid sticking.
Pour about 1/3 of a cup of the egg mixture into pan spreading it evenly.
After about 1 minute when bottom of the omelet is set and slightly browned and upper portion of the omelet is still slightly runny spread the hot cooked mushrooms over the omelet and fold it in half or into tube and serve.
For Cheese Omelet’s
For cheese omelets add 1/4 of a tsp of mixed herbs to the yolks and gently fold the whites and yolks together.
Heat 25cm (10in) pan to medium heat with small amount of coconut oil (animal lard or butter) to avoid sticking.
Pour about 1/3 of a cup of the egg mixture into your pan spreading it evenly.
After about 1 minute when bottom of the omelet is set and slightly browned and upper portion of the omelet is still slightly runny spread the 3 cheeses over the omelet, fold it in half or roll into a tube, allow it to rest for a few moments in the pan for the cheese to heat through and serve.
For Savory Omelet’s
For savory omelets add 1/4 tsp each of herbs, cumin, turmeric & coriander to the yolks and gently fold the whites and yolks together.
Heat 25cm (10in) pan to medium heat with small amount of coconut oil (animal lard or butter) to avoid sticking.
Pour about 1/3 of a cup of the egg mixture into pan spreading it evenly.
After about 1 minute when bottom of the omelet is set and slightly browned and upper portion of the omelet is still runny, spread the hot cooked mushrooms, (precooked) ham or bacon, tomato salsa and grated cheese over the omelet and fold it in half or roll up into tube, allow it to rest for a few moments in the pan for the filling to heat through and serve.
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