Mushroom omelet Recipe Gluten-free, dairy-free (casein-free), hypotoxic and vegetarian.

ORGANIC INGREDIENTS

• 180 g (1 1/2 cup) fiddleheads, blanched, or asparagus, blanched and cut into pieces of  2,5 cm (1 in.)
• 30 ml (2 tbsp) olive oil
• 2 cloves garlic, crushed or minced
• 227 g (8 oz) brown mushrooms, sliced
• 140 g  (2 cups) leeks, finely minced
• 3,75 ml (3/4 tsp) salt
• 15 ml (1 tbsp) fresh sage, minced
• 1 ml (1/4 tsp) dried thyme
• 4 large eggs (220 g)
• 250 ml (1 cup) plant-based milk substitute*
• 15 ml (1 tbsp) maple syrup
• Pepper, to taste

PREPARATION

1. In a large skillet, heat the oil. Add the garlic, mushrooms, leeks and salt and sweat over medium low heat until the mushrooms have lost their excess water. Do not roast them.
2. Add the sage and thyme and continue cooking for 1 minute, stirring, to enhance the flavor of the herbs. Remove from heat.
3. In a bowl, beat together the eggs, plant-based milk substitute and maple syrup using a whisk.
   Mix well and then add the vegetable mixture, beating again. Pepper to taste.
4. Pour the mixture into an oiled 18 cm x 28 cm (7 in x 11 in) pan.
5. Traditional method:
   cook on the middle rack of the oven preheated to 180 °C (350 °F) for about 40 minutes or until the omelet is set.
   Hypotoxic method:
   cook on the middle rack of an oven preheated to 110 °C (230 °F) for about 2 hours and 15 minutes or until the omelet is set.