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Cheddar Red Clover Omelet

1 large serving, 15 minutes to prepare

 

3 large eggs

1/3 cup milk

pinch of salt

pinch of dry mustard

ground black pepper

1/2 cup grated cheddar cheese

1/3 cup Onion sprouts

1/2 cup Red Clover sprouts

Sliced tomato (optional)

Heat the frying pan to medium heat with a little butter in the bottom. 

With a fork and a bowl, whip up the eggs, milk, salt, mustard and pepper until frothy.  Gently pour the egg mixture in the pan, pushing back the edge as it starts to cook, letting the uncooked egg on the top spill to the outer edge.

Put a lid on for a minute or tow, until the omelet is no longer wet on top and is just a little brown on the bottom.

When the eggs are ready, sprinkle the cheese and sprouts generously across the top.  With the lid on, melt the cheese to your taste.

Take off the lid, take the pan off the heat, slide the omelet half way out of the pan onto a plate and fold the top over.

 

Items in bold grown at Chicago's Indoor Garden

 

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