Bart's Recipes
Begin by wiping the button mushrooms clean and slice them thinly. Break the organic eggs into a bowl and beat them well. Season the egg mixture immediately with Celtic sea salt, pepper and add a pinch of curry powder to taste if desired.
Heat the coconut oil in a frying pan over high heat. Fry the mushroom slices firmly until they turn golden brown and have lost all their moisture. Add the fresh spinach to the hot pan and stir briefly, just long enough for the leaves to wilt.
Pour the beaten egg mixture evenly over the vegetables in the pan. Immediately turn the heat to the lowest setting and cover the frying pan with a lid. Let the omelette cook gently this way for about five minutes until the top is completely dry and set.
Gently loosen the edges of the omelette with a spatula. Fold the omelette neatly in half in the pan and slide the dish in one motion onto a plate.
