I like to prepare an omelet every other night to bring to eat at work with a serving of uncured low sodium bacon. Today's organic omelet had eggs (duh), left over broccoli florets, scallion, aged Gouda cooked in Kerrygold butter. So far this has been one of my favorite combinations. I was surprised how delicious the aged gouda is cooked in the eggs. Topped it off with 58 grams of blueberries.