Cheese and Vegetable Omelettes

• IngredientsNutrition Facts

• 1 cup (250 mL)sliced mushrooms
• 4eggs
• 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

• • Instructions

  • STEP 1Whisk eggs, water and pepper in small bowl; set aside.
  • STEP 2Spray 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.
  • STEP 3Pour 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.
  • STEP 4When 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.
  • STEP 5Keep warm while making another omelette with remaining ingredients.