Salmon and Avocado Omelet

Directions

1. Beat eggs in a small bowl.
2. Heat olive oil in a frying pan.
3. Add onion and sauté for 5 minutes.
4. Add eggs, turn heat to low, and cook for 3-5 minutes until eggs are mostly cooked.
5. Distribute salmon and avocado evenly across the eggs.
6. Use a spatula to fold the omelet in half and cook 30 seconds on each side.

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/