Vegetable Omelette

1. Chop onion, mushrooms and asparagus and sautee in almond oil.
2. Coat frying pan with almond oil. Cook three cage-free eggs in the shape of an omelette.
3. Overstuff omelette with vegetable blend.
4. Serve on fresh spring mix leaves with a few raspberries.
5. Enjoy while hot!

prep time:
cook time:1 min
ready in:
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  • 3 Cage-free organic eggs
  • 5 Asparagus sticks
  • 5 Mushrooms
  • 1/4 large onion
  • Salad spring mix
  • Raspberries