Mushroom Omelet- Basil

I love omelets but wanted to stay away from some of the fats that we often put into them like bacon or sausage etc. I had this recipe tucked away and while sorting through some things on my recipe pile it caught my eye.

Fresh mushrooms, basil, and green onions for the main flavors.

Chopped tomato to top the omelet.

2-3 eggs

Blend the eggs with basil, salt and pepper.

In butter (so much for the fat!) saute the mushrooms and garlic until tender.

In a hot skillet add the eggs, stir gently until they start to become set.

Add the mushrooms and the green onion.

Top with the cheese. Fold one edge over to top of the other.

Slide onto a plate.
Top with chopped tomato and basil.

Mushroom Omelets

2-3 c. sliced Crimini mushrooms

3 T. sliced green onions

1-2 cloves garlic, minced

4-6 eggs, slightly mixed (the first time I used three, I will only use two per omelet now)

1T. fresh basil, chopped (1 t. dried)

1 T. olive oil or butter

1/2 c. shredded mozzarella cheese

1 medium Roma tomato, chopped

(Makes two)