1 Servings 12 min Cook
1 Tsp Canola Oil
1/4 Onion Onions
2 Extra large Egg
2/3 Cup diced Mushrooms
1 Oz Cheddar Or Colby Cheese
Heat oil in a nonstick skillet over medium-high heat.
Add onions and mushrooms.
Sauté for about 5 minutes until onions are translucent and mushrooms are soft.
Remove from pan and set aside.
Add beaten eggs to skillet.
Cook 3 minutes, flip over, cook other side for 2 minutes.
Add onions, mushrooms, and shredded cheddar cheese to half of omelet.
Flip other half over top.
Cook an additional 1-2 minutes to melt cheese.
Serve and enjoy!