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Golden Turmeric Omelette
Separate 5 egg yolks from egg whites. Freeze or discard whites. Heat coconut oil in cast iron skillet (10"-12" size is fine) over medium-high heat. In a small mixing bowl, whisk together egg yolks, cashew milk, turmeric, salt, pepper (and parsley if using.) Pour egg mixture into skillet and immediately reduce the heat to medium. After a couple of minutes, check whether the omelette is ready to fol. . .
Prep Time: 02:00
Cook Time: 07:00
5 pastured egg yolks, or pastured whole eggs as noted above
3 tablespoons unsweetened cashew milk
1/8 tablespoon ground turmeric, or more, to taste
1 - 2 tablespoons coconut oil, ghee, or other heat stable cooking fat
salt and pepper, to taste
optional: a few tablespoons of chopped parsley, chives, and/or a handful of fresh spinach leaves.
1Separate 5 egg yolks from egg whites. Freeze or discard whites.
2Heat coconut oil in cast iron skillet (10"-12" size is fine) over medium-high heat.
3In a small mixing bowl, whisk together egg yolks, cashew milk, turmeric, salt, pepper (and parsley if using.)
4Pour egg mixture into skillet and immediately reduce the heat to medium.
5After a couple of minutes, check whether the omelette is ready to fold over. If it sticks at all, leave it to cook for a few more minutes. If you have used adequate fat, it will release from the bottom of the skillet at just the right moment. Once it is no longer sticking, fold the omelette in half. And cook for another minute or so.
Garnish with parsley or chives and serve with 1/2 an avocado and/or your breakfast meat of choice. These actually hold up quite well overnight and can be a great option to make ahead and take to work in the morning. Just reheat in the microwave and enjoy.
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