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–+ servings
Spinach mushroom Parmesan omelette for Full GAPS, folded on a cream plate

Spinach Mushroom Parmesan Omelette for Full GAPS

A thin two-egg omelette filled with wilted spinach, tender mushrooms and melted Parmesan, cooked in a buttered stainless steel skillet for Full GAPS.
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Covered cheese-melting stage 1 minute
Servings: 1 omelette
Course: Breakfast
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon homemade unsalted butter for the omelette, plus a little to cook the mushrooms
  • 2 eggs lightly beaten; no added water or milk
  • 1 handful spinach sautéed in water until wilted and drained
  • 2 mushrooms sliced and sautéed in a little butter until tender
  • 1 ounce plain natural Parmesan cheese grated
  • homemade tomato salsa optional, for serving
  • water a small glass beside the stove for the pan test, not added to the eggs

Equipment

  • 10-inch stainless steel skillet
  • Fitting lid
  • Glass bowl and fork
  • Small prep bowls
  • Thin spatula or turner
  • Cheese grater and kitchen scale
  • Serving plate

Method
 

  1. Lightly beat the eggs in a glass bowl until the yolks and whites are combined. A few bubbles are fine; do not add milk or water.
    Two lightly beaten eggs with an egg-coated fork and bowl ready for a Full GAPS omelette
  2. Wilt the spinach in water and drain. Sauté the sliced mushrooms in a little butter until tender. Have the cooked vegetables, grated Parmesan and serving plate ready before heating the omelette skillet.
    Wilted spinach, two cooked mushrooms and grated Parmesan ready for a Full GAPS omelette
  3. Preheat the 10-inch stainless steel skillet over medium heat. Check with a few small water drops about every 15 seconds. When drops gather and move across the surface, lower the heat slightly and let the test water leave the pan. Add the tablespoon of butter and coat the whole surface.
  4. Promptly add the eggs and tilt to cover the pan. As edges set, lift them gently with a spatula so liquid egg runs underneath. Work around the edge. Cook another 30–60 seconds, then carefully turn the omelette.
  5. Spread Parmesan over the eggs and cover for about 1 minute. Add the prepared mushrooms and spinach over one half, fold the other half over, and slide onto a plate. Serve with optional homemade salsa.

Notes

Full GAPS: Use after butter and natural aged cheese have been introduced and tolerated. This formula contains dairy.
Timing: The one-minute covered cheese stage is only part of the cooking time. Allow additional time for vegetable preparation, preheating and setting the eggs.
Scaling: Cook each two-egg omelette separately in the same size skillet.
Optional topping: Homemade Mild Fresh Tomato Salsa.

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