Tortilla de jamón ahumado y champiñones - Estilo bol de desayuno

Ingredientes

• 1-2 tablespoons ghee or lard
• 3 large pastured eggs
• 1/4 cup full fat coconut milk
• 150 g organic black forest smoked ham (cut into bite size pieces)
• 100 g mushrooms (sliced)
• Salt and pepper to taste
• 1 cup baby arugula leaves

Preparación

1. 1

   In a non-stick pan set over medium heat, melt about one tablespoon of ghee or lard. When pan is hot enough, add the sliced mushrooms and cook until nice and golden brown, about 2-3 minutes.

2. 2

   Add the pieces of ham and continue cooking until they too get a nice golden coloration. Remove to a plate.

3. 3

   Add the eggs and coconut milk to a mixing bowl, season with salt and pepper and whisk vigorously until well combined and somewhat frothy.

4. 4

   Add a little bit more cooking fat to the pan, let it come up in temperature for a few seconds then pour the egg mixture right in and swirl it around to spread your omelette evenly over the entire surface of the pan. Let the omelette set for a few seconds then run a heat resistant rubber spatula around the edge to sort of break it down a little bit, then start swirling again. You want some of the uncooked eggs from the top to get under the omelette. Don’t be afraid to break it up a little bit. Repeat that process 2 or 3 times until the top really starts to set. Remove from heat and let your omelette sit for a few minutes until the top is completely (or almost completely) set. You can cover it if you want to speed things up a bit...

5. 5

   Delicately slide your omelette into a bowl, (it might help to fold it in half first), then add about half the arugula, followed by half the ham and mushroom mixture; repeat with the rest of the arugula and ham mixture.

6. 6

   Serve immediately