Mushroom Cheesy Omelet


  • 4 eggs, beaten well
  • Pinch of salt and ¼ tsp black pepper
  • 2 tsp. butter
  • 4 oz. sliced button mushrooms
  • 3 slices Swiss cheese


  1. Melt butter in large skillet on med heat.
  2. Add mushrooms, sauté till browned.
  3. Pour eggs over top of browned mushrooms, sprinkle with salt and pepper.
  4. Cook eggs till only a little soft egg is apparent on top, you can make breaks in egg to let uncooked egg flow underneath to help cooking.
  5. Lay slices of cheese over ½ of the omelet. Turn off heat.
  6. Using 2 spatulas if necessary, fold ½ of omelet over the other.
  7. Keep in skillet 1-2 more minutes, then slide out onto a plate.

Serves: 2-3

Credit: Camille Van Sant