EGGS FOR BREAKFAST

There are so many unnecessary and harmful ingredients put in foods today that's it's no wonder they make us ill.  For a while I didn't eat eggs.  They seemed to make me sick at times.  Then I switched to organic, cage-free eggs and had no problem at all.  If you have local farms where you and the stores can get fresh, organic produce and meat products, then lucky you!  Switching out some of your chemically altered foods to organic is the way to go.  Here is a simple 3-egg omelet that is a good start to anyone's day - enjoy!

Southwestern
Veggie Omelet
1 serving

Ingredients:
3 organic, cage-free eggs
1 tsp. butter
1/2 Roma tomato, thinly sliced
1/3 avocado, chopped
1 Tb. shredded cheddar cheese
Salt and pepper

Directions:

Heat small pot on medium-low heat.  Add butter and coat the bottom.  Add beaten eggs and cook on low for one minute.  Sprinkle in the cheese and place the sliced tomatoes in the egg mixture.  Add a dash or two of salt and pepper.  Cook until almost firm throughout.  Quickly toss the omelet with a spatula to finish cooking, about 1 minute.  Sprinkle some more salt and pepper on this side.  Remove to a plate and add avocado to the top.  Optional:  add a little salsa on top.