Persian Omelette

Serves 1-2
Omelette Mixture:
2 whole eggs
½ cup egg whites
¼ teaspoon salt
¼ teaspoon pepper
¼ turmeric
1 cup sliced mushrooms
1 teaspoon coconut oil
½ small onion diced
1 small tomato diced (about 1 cup)

Mix whole eggs and egg whites, salt, pepper, and tomatoes and set aside

On a medium heated pan add coconut oil. Make sure oil spreads over entire pan. Add mushrooms and saute until browned. Add onion and turmeric. Let onion become golden brown. Pour egg mixture on top and turn heat to low. Add lid to pan. Let cook another 4-6 mins on low heat until egg is cooked to desired consistency. Remove from pan.

Serve with bread and topped with clove sprouts.