3/4
c. mushroom slices
3
tbsp. butter
6
eggs
1/4
c. green onion slices
3
tbsp. water
1
c. (4 oz.) shredded sharp natural cheddar cheese
In
10" omelet pan, saute mushrooms in butter. Remove mushrooms from pan, set
aside. Combine eggs, green onions and water; beat until blended. Pour egg
mixture into hot pan. As edges begin to set, lift cooked mixture with spatula
allowing uncooked mixture flow under omelet. When omelet is set, yet still
moist on surface, cover half of omelet with mushrooms and cheese. Fold in half;
slide onto warm serving plate.