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Whether for Sunday brunch or breakfast-for-supper, these beefed-up eggs are a nutritious and delicious option you can’t really get wrong. Add a salad or grain dish and you’ve got a full meal.
1 tablespoon butter
1 cup chopped onion
1 cup diced green pepper
1 cup sliced mushrooms
6–8 eggs (for a low-fat option, use 2–3 cups Haddar Egg Whites)
6 ounces shredded cheese
In a nine-inch frying pan, melt butter. Sauté onion, green pepper and mushrooms until tender.
Beat eggs until frothy. Add to vegetables.
Add cheese and cook omelet until set.
Photography and Styling: Tamara Friedman
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