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Low Carb Pepperoni & Cheese Omelet:



1 Tbs Bacon grease
3 Eggs
20 slices pepperoni
1/4 cup shredded mozzarella cheese
1/4 cup Rao's Marinara Sauce (or other low carb spaghetti sauce of choice)
Salt and pepper to taste


Heat your 12 inch non stick pan over medium heat with bacon grease. Add salt and pepper to your eggs and whisk until combined. Pour in your eggs and swirl the pan so that the eggs cover the bottom completely and put a lid on the skillet. Let cook until the eggs are just set and remove from heat and turn off your burner. Make a line down the center with the pepperoni, sauce, and cheese. fold each side of the omelet into the center, over the pepperoni, sauce, and cheese. Put the lid back on and put the pan back on the cooling burner and let sit a minute or two until the cheese has melted and the sauce and pepperoni are warmed and serve hot.

You can get the pan I cook my omeletes in here:

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