Ingredients
- 1 tsp Canola oil (4 grams)
- 1/4 onion (82 grams)
- 2 eggs (112 grams)
- 2/3 cup diced Mushrooms (57 grams)
- 1 oz Cheddar or colby cheese (28.4 grams)
Directions
1. 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.
2. Add beaten eggs to skillet. Cook 3 minutes, flip over, cook other side for 2 minutes.
3. 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!