For grilled mushrooms and onions:
24 Ounce package of baby bella mushrooms (this will create extra grilled mushrooms and onions as a side dish for other meals)
2 Sweet onions
1 Teaspoon salt
2 Tablespoons vegetable oil
3/4 Cup of the mushrooms and onions you grill
1 Teaspoon butter
1/2 Cup shredded cheese
1 Teaspoon water
To grill mushrooms and onions:
Slice the onions into 1/2 inch wide slivers. Cut the mushrooms into thirds lengthwise. Put in a bowl and mix with salt and oil.
Start your grill according to the manufacturer’s instructions. Preheat to 500. Put non-stick pan on grilling surface and put mushrooms and onions in it. Close the grill cover and cook for five minutes. Open the cover and stir the mushrooms and onions. Do this two more times. By the fifteenth minute, the mushrooms and onions should be grilled to perfection. Cook longer if you like them gnarlier.
Remove from grill and set aside 3/4 cup for omelet.
To make omelet:
Beat eggs in a bowl with one teaspoon of water. Cut grilled mushrooms into smaller pieces.
Preheat frying pan over just under medium heat for five minutes. Coat pan bottom with melted butter. Pour in egg mixture and allow to cook for three minutes. When the dark egg white windows start to turn yellow/white, spread mushrooms and onions over half of the egg mixture and cheese over the other half.
Cover the pan and wait five minutes. When the cheese is melted and the egg is no longer runny, flip the cheese half over onto the mushroom half.
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