- Prep Time:
- 5 min
- Cook Time:
- 5 min
- 1 cup (250 mL) sliced mushrooms
- 4 eggs
- 2 tbsp (30 mL) water
- 1/8 tsp (0.5 mL) pepper
- 1/4 cup (60 mL) shredded Swiss, old Cheddar or Monterey Jack cheese
Whisk eggs, water and pepper in small bowl; set aside.
Spray 8-inch (20 cm) non-stick skillet with cooking spray. Heat over medium heat. Add mushrooms; cook until tender, about 4 minutes. Remove mushrooms from skillet; set aside.
Pour half of egg mixture into hot skillet. As eggs set at edges of skillet, use spatula to gently push cooked portions to the centre, tilting skillet to allow uncooked eggs to flow into empty spaces.
When eggs are almost set on surface but still look moist, cover half of omelette with half of both mushrooms and cheese. Fold unfilled half of omelette over filled half. Cook for a minute, then slide omelette onto plate.
Keep warm while making another omelette with remaining ingredients.
Instead of mushrooms, use other vegetables such as sweet peppers, zucchini or broccoli.