Thursday, February 16, 2017

Cheddar Cheese and Mushroom Omelet


 6 eggs
 3/4 cup sliced mushrooms
 3 Tablespoons butter
 1/4 cup chopped green onion
 3 Tablespoons water
 1 cup shredded sharp Cheddar cheese
                     Salt and Black Pepper to taste                      



 1. In a pan saute mushrooms in butter. Remove mushrooms 
from pan, set aside.

 2. Combine eggs, green onions and water; beat until blended. 
Pour egg mixture into hot pan.

 3. As omelet begin to set, lift cooked mixture with spatula 
allowing uncooked mixture to flow under omelet. 

 4. When omelet is set, and still moist on surface, cover half of 
omelet with mushrooms and cheese. Fold in half. 

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