Omelet

Ingredients

• 6 eggs
• ½ tsp onion powder
• ½ tsp dried basil
• ¼ tsp dried parsley flakes
• ¼ tsp celery seed
• 1 tbsp butter
• ½ cup sharp cheddar cheese, shredded
• 1/8 cup mushrooms, chopped (optional)

Method

1. In a bowl, beat together egg and spices with a mixer on medium speed until frothy.
2. Add butter to an 8-inch nonstick skillet with flared sides or a crepe pan. Heat skillet over medium heat.
3. Pour part of mixture into prepared skillet, to a thin layer.
4. Cook, uncovered, over medium heat without stirring for 4 to 5 minutes or until eggs begin to set. As eggs set, run a spatula around edge of skillet, lifting eggs so uncooked portion flows underneath.
5. When eggs are set but still shiny, sprinkle with cheese and mushrooms.
6. Fold one side of omelet partially over filling.
7. Transfer omelet to a plate. Serve with fresh fruit, if desired.