¼ Cup shredded cheese
½ Medium Sweet Onion
1 8 Ounce box of mushrooms
1 Large Jalapeno
3 Tablespoons Butter
Salt and Pepper to taste
Cut the onion in half vertically. Then cut the half you’re going to use in half horizontally, and cut both segments into thin slivers. Rinse the jalapeno, then remove the core and seeds. Wear a glove or use a fork and knife to do this if you’re concerned about coming into contact with the hot oils. Cut the jalapeno into slices and mince it. Rinse off the mushrooms and slice and chop them into bitesize pieces.
Preheat frying pan over medium heat for about a minute. Melt butter. Add mushrooms, onions and jalapenos and saute them, stirring frequently, until the mushrooms are golden brown.
Crack the eggs into a bowl and whisk with a teaspoon of water. Preheat your small frying pan for one minute at just under medium heat for a minute. Melt a teaspoon of butter in the pan and add the egg mixture. When the dark windows in the egg turn white or yellow, spoon some of the mushroom mix into one half of the egg mixture and the cheese into the other. Cover for about two minutes. When the egg mixture is no longer runny, use your spatula to flip the cheese side over onto the mushroom side. Your omelet is ready to serve.