Delicious Mushroom Omelet

Organic Spanish Onions 2

Organic Sliced Mushrooms 1 Box

Organic Eggs 8 Large

Adobe Seasonings 1 Tablespoon

Reduced Fat Milk 1/8 cup

Bertolli Extra Virgin Olive Oil ½ cup

Shop Rite Skimmed Shredded Mozzarella Natural Cheese

On a cutting board, dice the well rinsed with cold water and peeled onions.

In a large pan put the Oil and heat on low.

Add the onions to the Oil.

Then add the well rinsed with cold water mushrooms.

Turn the mushrooms and onions over.

Beat the eggs, add the seasoning and milk and beat again. Add to the mushrooms and onion mixture.

Cook until light brown on one side and add the cheese on top. Fold over. Cook until light brown on the bottom.

Serves 4 people. Suggestion, serve first a Spinach Salad and Fresh Raw Vegetables with One of my dips or a light dressing.

I hope all families enjoy!

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