Recipe by Emily Bowen
2 tsp grass-fed butter (or ghee)
1-2 tbsps green onion
2-3 pasture-raised eggs
1/3 cup shredded parmesan cheese
10 turkey pepperoni
pinch of garlic salt
Warm medium skillet over low-medium heat. Add butter and chopped green onion. Let sauté for 2 minutes or so.
Whisk eggs in a small dish. Pour over the green onions into the skillet. Let the eggs fry until they are *almost* cooked through (you want the top to still be a bit runny). Add the parmesan cheese and turkey pepperoni. Let fry for another 1 minute, or so.
Fold omelette in half, flip if desired, and let cook for a final 30 seconds.
Top omelette with 1/4 avocado & dig in!