Bart's Recipes
Clean the button mushrooms and slice them evenly. Slice the artisanal back ham into thin strips. Crack the six organic eggs into a large bowl. Add the turmeric and beat thoroughly until a smooth mixture forms. Finely chop the fresh parsley.
Heat the two teaspoons of coconut oil in a large frying pan over high heat. Fry the sliced mushrooms until they turn golden brown on all sides. Lower the heat slightly and add the ham strips. Cook them briefly. Pour the beaten egg mixture evenly over the mushrooms and ham.
Set the heat to the lowest setting and place a lid on the pan. Let the omelet set gently. Wait until the top of the eggs is completely dry and firm. Remove the pan from heat to prevent the bottom from becoming too dark.
Slide the omelet carefully from the pan onto a plate. Generously sprinkle with the prepared fresh parsley and finish with a pinch of Celtic sea salt. Cut into pieces and serve immediately.
