Cheddar Mushroom Omelet (3 servings) Printable Version 3/4 cup sliced mushrooms 3 Tablespoons butter or margarine 6 eggs 1/4 cup chopped green onion 3 Tablespoons water 1 cup (4 ounces) shredded sharp natural Cheddar cheese In 10-inch 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 to flow under omelet. When omelet is set, yet still moist on surface, cover half of omelet with mushrooms and cheese. Fold in half; slide on to warm serving plate. Cheddar Mushroom Omelet Cheddar Mushroom Omelet Step-By-Step

• 3/4 cup sliced mushrooms
• 3 Tablespoons butter or margarine
• 6 eggs
• 1/4 cup chopped green onion
• 3 Tablespoons water
• 1 cup (4 ounces) shredded sharp natural Cheddar cheese

In 10-inch 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 to flow under omelet. When omelet is set, yet still moist on surface, cover half of omelet with mushrooms and cheese. Fold in half; slide on to warm serving plate.