Dinner Omelet

Ingredients

• 4 large eggs
• 1/4 cup milk
• 1/8 teaspoon salt
• Freshly ground black pepper, to taste
• 1 tablespoon butter
• 1/2 cup coarsely chopped mushrooms
• 1/2 cup chopped tomato
• 3 tablespoons minced green onion
• 1/2 cup shredded havarti cheese

Instruction

1. Gather the ingredients.
2. Combine the eggs, milk, salt, and pepper in a medium bowl and beat well to mix.
3. Place a medium nonstick skillet over medium-high heat and melt the butter. Pour the egg mixture into the skillet. Starting the omelet with a hot pan helps the omelet form a golden-brown crust.
4. Reduce the heat to low. As the eggs cook, pull the mixture to the center of the pan with a rubber spatula and gently lift the cooked portions to allow the uncooked egg mixture to flow underneath​​. Be careful not to break up the omelet shape.
5. Cook until the eggs are just set and the bottom is barely lightly golden but the top is still shiny and moist.
6. Sprinkle the mushrooms, tomatoes, green onions, and cheese evenly over the eggs.
7. Fold the omelet in half using a rubber spatula. Cover, and cook for one minute longer to allow the cheese to melt.
8. Cut in half, plate, and eat immediately.