1tspGhee (used in seperate step)or Unsalted Butter
¼cupOnions diced
¼cupMushrooms sliced
2TbspGreen or red bell peppers diced
¼cupGround pork or beef
¼tspFine sea salt
4LargeEggs beaten
¼cupCanadian bacon diced
¼cupSharp cheddar shredded
2TSPGreen onions for garnish
¼cupSalsa
¼cupSour cream
Instructions
Melt 1 tablespoon of the ghee in a saucepan over medium-low heat. Add the onions, mushrooms, and bell peppers and cook, stirring, until the onions and peppers are soft, and the mushrooms are golden. Add the ground meat and sauté until cooked through, about 3 minutes. Season with ⅛ teaspoon of the salt.
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 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.