Baked Omelet

CONTRIBUTED BY: DODIE ANDERSON

EQUIPMENT
Large frying pan, oven-proof
Medium bowl
Whisk


INGREDIENTS
2 small or one large potato
5 eggs, pasture raised (read label on egg carton)
2 Tbsp whole milk
4 oz/120 g of a good natural hard cheese cut in small chunks or grated
1 tsp pickling salt
2 Tbsp approximately of cooked bacon (Whenever you are making bacon, cook extra.  Then freeze it so you have it for later.)
2 Tbsp butter, approximately
Coconut oil (92F is This is the most hydrogenated is the lowest in pufa 

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PREPARATION AND COOKING TIME

Prep time: approximately 40 minutes 

Cooking time:  20 minutes


METHOD

Either grate potatoes, pat them dry with paper towels so that when you cook them they will be crispy and then fry them in 2 Tbsp melted butter on medium heat, turning to brown evenly on both sides.  Or, cut potatoes in quarters and thoroughly cook in boiling water. (Or, if you have time, cook on low simmer for one to three hours.) When done, drain and fry them in 2 Tbsp melted butter on medium heat, turning to brown evenly on both sides.  


SOME TIPS AND COMMENTS

When cooking starches like potato and squash, it is best to boil them for one  to three hours to break down starch fibers.  If the starch molecules are not broken down, they may block capillaries. If you have digestive problems we recommend initially avoiding vegetables with the exception of raw carrots.  When your digestive problems resolve, you can begin adding veggies to your diet.  Raw carrots are an exception because they are an antifungal agent.  They are like a natural antibiotic because they may lower bacteria by absorbing it.  They may also absorb excess estrogen and provide fiber. 

Make a raw carrot salad your main salad.


Add cooked mushrooms and other vegetables or meats if desired. Mushrooms are a wonderful source of fiber as well as being antifungal like carrots.

YIELD

3-6 servings


SERVING SUGGESTION
Serve with fruit or fruit juice and coffee.


STORAGE SUGGESTION
The omelet is best consumed when freshly made but can be stored in the refrigerator and heated up or served cold.