4 Baby bella mushrooms. (4 White mushrooms or a cup of chopped regular portabella mushrooms is ok, too.)
1/4-1/2 Cup cheese
1/4 Cup minced onion
1 Tablespoon water
1 Tablespoon butter
1 Teaspoon butter
Slice and chop mushrooms into bite-sized pieces. Mince sweet onion.
Preheat small frying pan over medium heat. Coat pan with 1 tablespoons of butter. Add mushrooms and onions and saute for 5-7 minutes.
While the vegetables saute, scramble the three eggs and 1tablespoon of water in a mixing bowl.
Preheat a frying pan over just under medium heat. Coat the pan with 1 teaspoon of butter. Pour in egg mixture. Watch the egg mixture. When you look through the clear egg “windows” and see white or yellow cooked egg at the bottom, a base has formed for the omelet.
Spread the mushroom and onion mixture over half the egg mixture. Spread the shredded cheese over the other half. Cover and cook for 3-5 minutes. When the cheese is melted and there is no runny egg in the omelet, use a spatula to fold the cheese half over and onto the mushroom and onion half.
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