YOUR SOLIN GENERATED RECIPE
Toasted Western Omelet Sandwich
Sautéed bell peppers and savory nitrate-free ham folded into fluffy eggs and served between golden, crisp slices of toasted sprouted grain bread.
INGREDIENTS
2 large eggs
0.25 cup liquid egg whites
4 oz nitrate-free ham
0.25 cup green bell pepper
0.25 cup red onion
2 slice sprouted grain bread
1 tsp grass-fed ghee
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Finely dice the green bell pepper, red onion, and nitrate-free ham to ensure quick, even cooking.
In a small bowl, whisk together the eggs, liquid egg whites, sea salt, and black pepper until the mixture is light and well combined.
Place the sprouted grain bread in a toaster or under a broiler until golden and crisp.
Heat the grass-fed ghee in a non-stick skillet over medium heat until melted and shimmering.
Add the diced ham, green peppers, and onions to the skillet, sautéing for 3-4 minutes until the vegetables are tender and the ham is slightly browned.
Pour the egg mixture over the ham and vegetables, tilting the pan to ensure the eggs cover the entire surface.
Cook for 2-3 minutes until the bottom is set and the top is nearly firm, then carefully flip the omelet or fold it into a square shape that fits the dimensions of your bread.
Place the hot omelet onto one slice of toasted bread and top with the second slice to complete the sandwich.