Vegetable Omelette Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

• 30 ml (2 tbsp) olive oil
• 227 g (8 oz) fresh mushrooms, sliced
• 3.5 ml (3/4 tsp) salt
• 1 white onion, chopped
• 1 red pepper, cubed
• 150 g (3 cups) spinach, chopped
• 15 g (1/2 cup) fresh parsley, chopped
• 15 ml (1 tbsp) fresh rosemary, finely chopped
• 8 egg yolks (about 150 g)
  or
• 4 large eggs
• 250 g (1 cup) plant-based milk substitute
• Pepper, to taste

PREPARATION

1. In a large skillet, heat oil. Add mushrooms and salt and sweat over medium-low heat (mushrooms will lose excess water). Do not roast them.
2. Then add the onion and pepper and continue cooking for about 5 minutes, stirring frequently.
3. Add spinach, parsley and rosemary and cook gently, just enough for spinach to become tender and decrease in volume. Set aside.
4. In a bowl, whisk together the egg yolks (or eggs), the plant-based milk substitute and pepper. Blend well and then add the vegetable mixture.
5. Pour the mixture into an oiled pan of 18 cm x 28 cm (7” x 11”).
6. Traditional cooking: Bake on the centre rack of the preheated oven at 350 °F (180 °C) for about 30 minutes.
   Hypotoxic cooking: Bake on the centre rack of the preheated oven at 230 °F (110 °C) for about 60 minutes.