Saute mushrooms and onions in margarine till browned.
Whip eggs with water and season to taste.
Heat a separate small sautee pan with 1 teaspoon margarine unil hot.
Pour half of egg mixture into pan and quickly lift edges of omlet with spatula, and tilt pan, allowing uncooked egg mixture to flow below area already cooked. Turn heat down and continue cooking until most of liquid is solid. Flip omlet with spatula, and cook for 20-30 seconds on back side.
Flip omlet back to topside up and fill with less than 1/2 mushroom mixture and add cheese.
Fold over and top with some of mushroom mixture.
Follow instructions again for second omlet.
Serving
Suggestions
For a twist add asparagus, ham, cooked bacon, tomatoes, peppers or zuchinni squash. Top with Salsa for a Spanish Omlet.
Originally Submitted
11/11/2009
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