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Eggs in different presentations


12 large eggs beaten
4 oz asparagus blanched and diced warm
2 oz caramelized onions
2 oz butter unsalted
Add salt to taste (optional)
Add cheese to taste (optional)

And our special ingredient:

Asparagus Omelette with Orange Creme Fraiche

Servings: 4


In a 4 inch non stick pan add 1/4 oz of butter. When the butter is melted add 3 beaten eggs to the pan. Place the pan on medium heat and stir the eggs with a spatula. Once the eggs are done, sprinkle 1 oz of warm asparagus and 1/4 oz of warm caramelized onions onto the egg. Fold the egg in half and place on the plate. Repeat this process 3 times with the remaining ingredients. Top the Dulci Orange Creme Fraiche over the omelets to taste.

This recipe is:

        Low in Carbohydrates                            

        Low in Sodium