Arugula and mushroom omelet

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 Arugula and mushroom omelet





 Ingredients

1 organic free-range egg

2 tablespoons organic grass-fed full-fat cow's milk

1/2 a cup of organic baby arugula

2 small organic button mushrooms

a drizzle of organic avocado or organic extra virgin olive oil

two pinches of celtic salt


Directions

1. Remove gills and rinse mushrooms to remove debris

2. Thinly slice mushrooms

3. Lightly sauté mushrooms and arugula with your oil of choice and Celtic salt, on low heat

4. Crack egg in bowl, check for shells, add milk, whisk lightly, until egg yolk is broken but not going to become rubbery

5. Pour egg mixture on top of sautéed vegetables. If the vegetables have lost a lot of their water content, you can pour it off or soak some of it up with a paper towel before putting the egg mixture in the pan.



Notes

I use an 8' stainless steel pan

I use a cover to help the egg cook and not brown



Enjoy, E

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