Turn oven to 320℉ (160℃)

1  Whisk eggs and cream together
2   Oil an 8×8 casserole and spread chopped veggies over bottom
3   Pour egg mixture over veggies
4   Bake for 25-30 minutes or until 90% of omelet appears firm when gently shaking casserole
5   While omelet is baking, fry bacon bits in coconut oil until crispy
6   Remove casserole from ovens and spread mozzarella evenly over omelet. Sprinkle with salt and black pepper.
7   Return to oven and bake for 5-10 more minutes or until cheese is melted
8   Remove from oven. Cover with sliced tomatoes, bacon, and chives and serve with a side or dressing of your choice.

*See recipes for sides and dressings in SLD’s BBQ recipe guide. Go to front page and opt in and we will send you not only the recipe guide
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