Cheesy Mushroom Omelette

What You'll Need

• 4 tablespoons cold butter, divided
• 3 eggs, fully beaten
• 1 to 2 teaspoons water
• 1 teaspoon salt
• 1 teaspoon white pepper
• 1/3 cup grated cheddar cheese or cheese of choice
• 1 1/2 cups frozen shiitake mushrooms or mushrooms of choice
• 2 tablespoons green onions, chopped
• 1 tablespoon Pam's Prep Classic Seasoning

How to Make It

1. Cook the Mushrooms:

• Heat a medium hot dry skillet.
• Add frozen mushrooms and stir constantly until they start to brown.
• Add 2 tablespoons butter and Pam's Prep Classic Seasoning.
• Cook for 2 to 3 minutes.
• Remove mushrooms to a plate and set aside.

2. Prepare the Eggs:

• Clean and dry the skillet.
• Beat eggs with salt, pepper, and water.

3. Cook the Omelette:

• Add remaining 2 tablespoons butter to the skillet over medium low heat.
• Allow butter to melt and foam. If butter browns, the skillet is too hot.
• Pour in the eggs.
• Using a rubber spatula, gently stir from the edges toward the center.
• Cover and reduce heat to low.

4. Fill and Fold:

• When eggs begin to set, add mushrooms, cheese, and green onions to one side.
• Fold the other side over the filling.
• Cover and remove from heat to finish cooking with residual heat.
• Omelette is done when it releases easily from the skillet.
• ENJOY!

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