Serves 1 or 2
1 tablespoon Turmeric Superghee
½ cup chopped green peppers
1 cup chopped mushrooms
Himalayan Pink Salt and ground black pepper
3 large eggs, beaten with 2 tablespoons of water, broth, milk or cream
In a 9-inch skillet, heat the Turmeric Superghee over medium heat, swirling the pan to coat the bottom. Sauté green peppers and mushrooms with a pinch of salt for about 10 minutes, or until mushrooms give up their juices. Add the beaten eggs, salt and pepper. Cook gently, partially covering, until the top is almost set. Carefully fold the eggs over to make an omelet. For a wonderful breakfast, enjoy with your favorite toast and fresh seasonal fruit.