MUSHROOM CHEESE OMELET
MAKES 1 SERVING.
1 1/2 tsp oil
2 cups sliced mushrooms
3/4 tsp chopped rosemary, I used 1/4 tsp rosemary
2 eggs
1/4 cup shredded Asiago cheese, I used sharp cheddar cheese
In a skillet, heat oil. Add mushrooms and rosemary, season. Cook until mushrooms are soft. Transfer to a bowl. In another bowl, whisk eggs, 1 tbs water and a pinch salt, coat skillet with cooking spray, heat. Add eggs, cook omelet until set. Sprinkle half the omelet with cheese, then mushrooms. Fold in half to enclose filling, slide onto a plate. SERVE & ENJOY...
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