- In a mixing bowl, combine the eggs, Canadian
bacon, 2 tablespoons of water, and remaining ⅛
teaspoon of salt and stir well. Set aside. - Heat a 12-inch skillet over medium-low heat.
Add the remaining teaspoon of ghee and swirl to coat
the pan. Pour in the egg mixture. Cover and cook until
the eggs are almost set. Remove the lid and sprinkle in
the cheese to cover the entire omelet. Place the
vegetable filling on top of the cheese. - Fold the omelet in half and place on a serving
platter. Sprinkle with additional cheese and green
onions. Serve with the salsa and sour cream. - Store extras in an airtight container in the
refrigerator for up to 3 days. Reheat in a sauté pan over
medium heat for a minute or two, until warmed
through.
sharon
(sharon)
#1