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After-Work Omelet


1 small fresh pepper (spicy is good), chopped

1 small onion, chopped

Olive oil

Salt and freshly ground black pepper

2 to 3 farm eggs, lightly beaten

Fresh herbs (basil, chives), chopped

2 tablespoons local cheese (such as Capriole goat cheese)

In an omelet or nonstick pan, cook pepper and onion in olive oil. Add salt and pepper. When onion is cooked through, add eggs and herbs to pan. Cook for a minute to form omelet. (I prefer no color, no brown, on outside of omelet). Flip omelet over, add cheese and fold. Slowly finish cooking.

Sarah Stegner

Nutrition facts per serving: 339 calories, 19 g fat, 8 g saturated fat, 453 mg cholesterol, 19 g carbohydrates, 22 g protein, 560 mg sodium, 4 g fiber

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