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  Mushroom Scallion Omelette for Two



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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 butter.
Add mushrooms and sauté until softened.
Stir in scallions and cook additional 3 minutes.
Remove from pan and set aside. Beat seasonings into eggs.
Add remaining 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 into pan.
Add cheese to half the omelette and top with mushrooms and scallions.
Fold in half and cook until cheese is melted.
Serve hot.

Copyright © 2015 Stefanie Samara Hamblen