Scrumptious Scottish Paleo Brunch: Haggis Omelette with Wild Mushrooms & Asparagus

Allergens

Eggs, Dairy (Butter)

Ingredients

• 1. 4 large organic eggs 2. 1 cup wild mushrooms (chanterelle or porcini) 3. 1/2 cup fresh asparagus, chopped into 1
• inch pieces 4. 1/2 cup haggis, traditional Scottish dish made from sheep's offal 5. 2 tbsp grass
• fed unsalted butter 6. Salt and pepper to taste 7. Fresh parsley for garnish 8. Olive oil spray

Instructions

1. In a large bowl, whisk the eggs until well combined. Season with salt and pepper to taste. Set aside.
2. Heat 1 tbsp of butter in a non stick skillet over medium heat. Add the wild mushrooms and sauté for 3 minutes, or until tender. Transfer the cooked mushrooms to a plate and set aside.
3. In the same skillet, add another tbsp of butter and sauté the asparagus for 4 5 minutes, or until crisp tender. Transfer to the plate with the mushrooms.
4. Melt 1 tbsp of butter in the skillet, then pour in the whisked eggs. As the egg mixture begins to set, gently stir with a spatula to form soft curds.
5. Once the omelette is almost cooked but still slightly runny on top, evenly spread the haggis over one half of the omelette.
6. Top the haggis with the sautéed mushrooms and asparagus, then fold the omelette in half to enclose the filling. Cook for an additional minute, or until the cheese is melted and the omelette is cooked through.
7. Garnish with fresh parsley and serve immediately.

Chef’s Insight

The key to this dish is ensuring that each ingredient is cooked perfectly, resulting in a harmonious blend of flavors and textures.

Notes

To add more flavor, try adding a pinch of ground nutmeg or allspice to the whisked eggs.