1 Tablespoon butter, divided
6-8 button mushrooms, thinly sliced
3 scallions, thinly sliced
6 eggs, beaten with 3 Tablespoons milk
salt and pepper to taste
3 slices swiss cheese (we used Swiss Lorraine)
Heat an 8-10 inch skillet with 2 teaspoons
Add mushrooms and sauté until
Stir in scallions and cook additional 3
Remove from pan and set aside.
Beat seasonings into eggs.
butter to pan. Once butter foams, pour in eggs.
Use a fork to lift edge of cooked egg and allow
uncooked egg to flow underneath.
To cook the top, use a plate to cover
pan, invert omelette onto plate and slide back
Add cheese to half the omelette and top
with mushrooms and scallions.
Fold in half and
cook until cheese is melted. Serve hot.