Mushroom and Cheddar Omelet

Ingredients

• Canola oil

  2 tsp or 9g

• Onions

  Raw

  ½ medium or 55g

• Egg

  Whole, fresh eggs

  4 extra large or 224g

• Mushrooms

  White, raw

  1 ½ cup, pieces or slices or 105g

• Cheddar cheese

  2 oz or 57g

Directions

1. Heat canola oil in a nonstick skillet over medium-high heat. Add the onions and mushrooms, and sauté for about 5 minutes until the onions are translucent and the mushrooms are soft. Remove from the pan and set aside.
2. Pour the beaten eggs into the skillet. Cook for 3 minutes, then flip and cook the other side for 2 minutes.
3. Add the sautéed onions, mushrooms, and shredded cheddar cheese to one half of the omelet. Fold the other half over the top and cook for an additional 1-2 minutes to melt the cheese. Serve and enjoy!