Grease your slow cooker with 1 tablespoon (15 ml / 0.5 fl oz) of the ghee.
Arrange a single layer of rutabaga slices on the bottom, season with salt and pepper, and drizzle with another tablespoon of ghee.
Add the remaining rutabaga slices in another layer, season again, and drizzle with the remaining ghee.
Place 2 layers of high-absorbent paper towels or a clean tea towel directly on top of the ceramic bowl.
Cover with the lid and cook on low for 2 hours.
While the rutabaga cooks, heat the remaining ghee in a skillet over medium-high heat.
Add the onion and cook for 5-8 minutes until softened.
Add the red bell pepper and cook for 2 more minutes.
Remove from heat and set aside.
In a large bowl, whisk the eggs and season them with salt and pepper.
Stir in the cooked onion and pepper mixture.
After 2 hours, carefully remove the paper towel from the slow cooker.
Pour the egg mixture over the rutabaga, using a spoon to gently ensure it seeps between all the layers.
Cover and cook on low for another hour, or until the eggs are fully set and the rutabaga is tender.
To serve, slice the omelet and garnish with fresh spring onion. Store cooled leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
Don't skip the paper towel or tea towel under the lid; it's the key to absorbing condensation and preventing a soggy omelet.
