The most satisfying, filling breakfast one can have.
2 large eggs, preferably free-range or organic
2 dollops of ghee
250g brown mushrooms, cleaned and sliced*
2 small shallots, sliced
1 large avocado, ripe chopped into cubes
Himalayan salt and ground pepper, to taste
goat cheese, chopped (to taste)
* The amount of mushrooms is a little too much, but I needed to get rid of them.
Heat 1 dollop of ghee over medium heat in a skillet. Add mushrooms, shallots, and salt. Sauté until fork tender (10-15 minutes), stirring frequently. Turn off heat, pour mix into a bowl and set aside.
Beat eggs well with a fork. Add salt and pepper to taste. Using the same skillet, put it over low heat until hot, then add some ghee. When ghee has melted, add eggs. Chop avocados and goat cheese. When the omelette begins to firm up, but still a little raw on top, add the avocado and goat cheese. Ease the edges with a spatula, then fold it in half. It will be ready when it’s golden brown underneath.