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2 Tbsp. butter
2 eggs
1/3 lb. fresh mushrooms
1 c. fresh broccoli
2 oz. Monterey Jack cheese,
2 oz. Cheddar cheese, grated
1 Tbsp. garlic powder (more or
less to taste)
1 Tbsp. onion powder (more or
less to taste)

Rinse and trim mushrooms and broccoli. Cut both into
bite-size chunks, not too small. For 3 minutes stir-fry in a
9-inch skillet over medium high heat in the butter. Sprinkle
with the garlic and onion powders. Whip the eggs in a small
bowl with fork until bubbles start to form, then pour into the
skillet with the vegetables. As the eggs start to firm around
the edges, gently pull the edges inward with a fork. Swirl
gently so the eggs run to the outside. After 2 minutes,
sprinkle the cheese over the eggs. Cook another minute to warm
the cheese. Turn off the heat. Using a spatula, fold omelette
in half. Remove it to a plate. Sprinkle with coarse black

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