2 Teaspoons butter
¼ Cup shredded cheese
¼ Cup diced mushrooms
¼ Cup minced onion
Salt and pepper to taste
Remove the core and seeds from the jalapeno. Use a glove or fork and knife if you’re concerned about getting the hot oil on your skin. Mince half of it. Mince the onion. Rinse and slice then dice the mushrooms.
Whisk the eggs with a dash of water.
Preheat small frying pan for one minute over medium heat. Coat bottom of the pan with one teaspoon of butter. Saute the mushrooms until they just start to appear golden brown then stir in the jalapeno and onion and let them saute a few minutes. Set the sauteed vegetables aside. Wipe out the frying pan.
Preheat the small frying pan at just under medium heat. Melt a teaspoon of butter in the pan. Pour in the egg mixture. When the dark windows in the egg mixture start to turn yellow or white, spoon the vegetables on one half of the omelet and the cheese on the other. Cover the pan and allow to cook about two minutes until the egg and cheese are no longer runny. Flip the cheese side over onto the vegetable side. Your omelet is ready to serve!