Vegetable Omelette Gluten-free, Dairy-free, Organic - Cuisine l’Angélique

Ingredients

• 30 ml (2 tbsp) olive oil
• 227 g (8 oz) fresh mushrooms, sliced
• 3.5 ml (3/4 tsp) salt
• 1 white onion, chopped
• 1 red pepper, cubed
• 150 g (3 cups) spinach, chopped
• 15 g (1/2 cup) fresh parsley, chopped
• 15 ml (1 tbsp) fresh rosemary, finely chopped
• 8 egg yolks (about 150 g)
• or
• 4 large eggs
• 250 g (1 cup) plant-based milk substitute
• Pepper, to taste