My dearest friend Michelle and I love to get together. I’ll show up at her home on a random day off and we play with her twins, drink a little white wine and magic up a miracle meal from whatever she has in her fridge. Her husband Mike comes home from work to a house full of happy kids, a yummy meal and gorgeous, relaxed wife. He recently suggested that the next time we meet, we make up Western Omelets, using his favorite, GourGanics salsa. So, here it is, light, fluffy eggs, a warm and gooey filling, satisfying scoops of zesty salsa and crunchy bits of buttered toast. For my best pal Michelle, her groovy Hubby Mike and everyone else…

Here’s what you need:

  • 2 tablespoons organic butter
  • 6 large organic eggs
  • large handful shredded organic cheese (your choice)
  • 1/4 cup finely chopped organic green bell pepper
  • 3/4 cup organic milk
  • 3/4 cup chopped cooked ham (organic if possible)
  • 3/4 teaspoon sea salt
  • dash pepper
  • half jar of GourGanics, some for filling, some for the top

Here’s what to do:

In skillet melt butter. Beat eggs and whisk in remaining ingredients. Pour mixture into hot skillet. Cook, stirring to cook evenly. Turn and cook other side. Serve creamy. It may look a little underdone. If you have an omelet pan, all the better. Before serving, add a small bit of cheese and a smattering of salsa for a tasty and gorgeous garnish. Be sure to serve with a side stack of buttered toast. Perfect for dinner, breakfast and any meal in between.

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