Vegetable & Ham Breakfast Omelette

Recipe by: Sandy Pomeroy and Bailey Bissett  

1 tbsp. coconut oil/butter ghee
1/4 cup organic onion, finely chopped
1/4 cup organic red pepper, finely chopped
1/4 cup organic mushrooms, finely chopped
8 eggs
1/2 tsp. Herbamare
1/2 cup Edensoy unsweetened soymilk or heavy cream
Optional: cubed cooked ham  

Melt coconut oil in an ovenproof frying pan. Sauté vegetables until soft. Whisk eggs, Herbamare, and soymilk together. Pour over top of vegetables. Let cook about 5 minutes on medium heat and then place frying pan into 350°F oven for about 15 minutes or until omelette is cooked through. Remove and cut into quarters and serve.