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Has dairy from:
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can use any milk of choice.
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In a non-stick pan heat olive oil over medium-high heat.
Add mushrooms and sauté for 4-5 minutes until soft.
Remove mushrooms and set aside.
In a small bowl beat eggs with 2 tbsp milk and season with salt and pepper.
Pour half of the mixture in the pan and cook for 2 minutes, until egg gets firm.
On one half of the omelet, add avocado, feta cheese, mushrooms, chopped parsley, and dill. Drizzle with lime juice.
Fold omelet with a spatula and garnish with a pinch of fresh parsley.
Repeat with the remaining egg mixture and ingredients.
This recipe has the following nutrient totals:
Protein 28.8 g
Carbohydrates 19.3 g
Iron 2.86 mg
Fiber 9.19 g
Calcium 71.4 mg
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