One of the joys of staying at a traditional Vermont bed and breakfast is, well, the breakfast. I will definitely be making my own version of this Italian Garden Omelette, served to me at the historic Rowells Inn in Simonsville, Vermont. Crispy sopressata, zucchini, portabello mushrooms, onions, and peppers, with mozzarella, provolone and parmesan cheeses.
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