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Friday, September 28, 2012

Veggie Omelet

From the Kitchen of: Kelcie

3 free range eggs
1 large garlic clove
1/2 cup chopped red pepper
1/2 cup chopped green pepper
1/2 cup chopped mushrrom
1/4 cup chopped red onion
2 tbsp. grass-fed butter
2 oz. really raw cheese

Saute garlic, onion, peppers, mushrroms and butter in the pan.
After 5 minutes, add eggs.
shred the cheese on top and fold into an omelet.
Serve with chives, oregano and black pepper.

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