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Provident Pantry Garden Omelet Recipe

INGREDIENTS

1/4 C
Freeze Dried Broccoli
2 Tbsp
Clarified Butter
1/8 C
Freeze Dried Tomato Chunks
1/8 C
Freeze Dried Onion
1/8 C
Freeze Dried Green Peppers
1/8 C
Freeze Dried Mushrooms
3
Eggs (6 Tbsp Whole Egg Powder + 1/2 Cup Water)
1/2 C
Freeze Dried Cheddar Cheese
Salt and Pepper to taste
 

PREPARATION

1. Rehydrate vegetables and cheese.

2. Heat butter in omelet pan or small skillet over medium heat.

3. Add tomatoes, onions, peppers, and mushrooms; Stirring frequently until onions soften.

4. Add broccoli and seasonings.

5. Pour eggs over vegetables.

6. Cook until eggs begin to set 2-3 minutes.

7. Sprinkle cheese over omelet.

8. Cook until eggs are no longer runny and fold omelet in half.

9. Transfer to plate and enjoy.

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