Omelet filled with mushrooms, scallions and cheese
Sauté sliced mushrooms in butter. Heat omelet pan. With a fork beat 2 eggs with salt and pepper and a tablespoon of chopped scallions. Cook, stirring with the back of the fork until soft curds form. Lay a piece of cheese - we use domestic Swiss American Because it melts perfectly - across the middle and top cheese with a big spoonful of mushrooms. Work quickly. The crime is over-cooking. Lift one side with a rubber spatula and roll out onto a warm plate. Serve with bacon and English muffins our style for breakfast. Or with fried potatoes, a simple salad and a warm baguette for lunch. Or whenever.