Sauté onions in a large skillet on medium high till they begin to caramelize. Mix milk, eggs and olives in separate bowl. Add pepperocini, garlic, eggplant appetizer and diced dehydrated mango (which will soften with cooking) and heat for another minute. Add diced sun-dried tomato (added last to retain flavor). Add small amount of pepper and sea salt to taste, lower heat. In separate non-stick pan heat 1/4 of mixture (a single potion) egg mixture gently. Heat till omelette is firm enough to turn and add sea salt and pepper to taste. As the omelette begins to cook through spread the the sautéd filling, sprinkle with mozzarella and fold the omelette over in half, plated on a prewarmed plate. Repeat for the other 3 servings. Garnish with mixed pepper strips on the side.
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|Serving Size: 1 Serving (403g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 511 (61%)|
|Amt Per Serving||% DV|
|Total Fat 56.8g||76 %|
|Saturated Fat 19.2g||96 %|
|Monounsaturated Fat 23.5g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 1728.3mg||532 %|
|Sodium 1451mg||50 %|
|Potassium 837.2mg||22 %|
|Total Carbohydrate 16.1g||5 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 12.7g|
|Protein 65.9g||94 %|
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Calories per serving: 831
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