NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup cremini mushrooms

1 oz grass-fed Swiss cheese

1 tbsp grass-fed ghee

1 tsp extra virgin olive oil

1 tbsp fresh chives

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 slice organic sourdough bread

0.5 whole avocado

PREPARATION

• 1

  Clean and slice the cremini mushrooms into even pieces.

• 2

  Heat the extra virgin olive oil in a non-stick skillet over medium heat and sauté mushrooms until golden brown, then remove and set aside.

• 3

  In a medium bowl, whisk the eggs with finely chopped chives, parsley, sea salt, and black pepper until the mixture is well combined and slightly frothy.

• 4

  Wipe the skillet clean and melt the grass-fed ghee over medium-low heat to coat the bottom of the pan.

• 5

  Pour the egg mixture into the skillet, gently lifting the edges with a spatula to allow the raw egg to flow underneath until the base is mostly set.

• 6

  Sprinkle the shredded Swiss cheese and sautéed mushrooms over one half of the omelet while the center is still slightly moist.

• 7

  Carefully fold the omelet in half and cook for another minute until the cheese is perfectly melted and the eggs are fully cooked.

• 8

  Toast the sourdough bread and top with sliced avocado, then serve immediately alongside the warm herbed omelet.