Spanish Omelet

MAKES: 6 servings
I love rustic Spanish omelets, and I really missed them when I first started following a low-carb lifestyle, so I came up with my own low-carb take on the tapas-bar staple using rutabaga in place of starchy potatoes.

1/3 cup (73 g/2.6 oz) ghee or other healthy cooking fat, divided
1 large (600 g/1.3 lb) rutabaga, cut into 1/4-inch (1/2-cm) slices
3/4 teaspoon fine sea salt, or to taste
1/4 teaspoon black pepper
1 small (70 g/2.5 oz) yellow onion, sliced
1 medium (120 g/4.2 oz) red bell pepper, sliced
8 large eggs
1 medium (15 g/0.5 oz) spring onion, sliced


Preheat and grease the slow cooker with 1 tablespoon (15 g) of the ghee, and place a layer of rutabaga slices inside. Season with salt and pepper, and drizzle with another 1 tablespoon (15 g) of ghee. Add another layer of rutabaga slices, season with salt, and drizzle with the remaining ghee. Place 2 layers of high-absorbent paper towels or a tea towel on top of the ceramic bowl and cover with a lid (see tips for reduced condensation shown here). Cook on low for 2 hours.
Grease a skillet with the remaining ghee. Add the onion and cook over medium-high heat for 5 to 8 minutes. Add the red pepper slices. Cook for 2 minutes, take off the heat, and set aside.
Whisk the eggs in a bowl, and season them with salt and pepper. Add the fried onion and pepper, and stir to combine. After 2 hours of cooking, remove the paper towel and pour the egg mixture inside. Use a spoon to allow the eggs to soak between the rutabaga slices. Cook for another hour, or until the eggs are set and the rutabaga is tender. To serve, slice the omelet and sprinkle with fresh spring onion. To store, let it cool, and refrigerate for up to 5 days or freeze for up to 3 months.
Total carbs: 12.1 g / Fiber: 3.2 g / Net carbs: 8.9 g / Protein: 9.9 g / Fat: 18.8 g / Energy: 257 kcal
Macronutrient ratio: Calories from carbs (15%), protein (16%), fat (69%)