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Omelette Stuffed with Goat Cheese, Summer Squash and Parsley
Ingredients
  • Olive oil - 3 tablespoons
  • Garlic - 3 tablespoons, minced
  • Summer squash - 4.5 cups summer squash, cut into quarter-inch cubes
  • Parsley leaves - ¾ cup, chopped
  • Sea salt - ½ teaspoon
  • Eggs - 2 farm-fresh eggs per person
  • Goat cheese - 2 tablespoon per person
  • Black pepper - ½ teaspoon
Steps
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