Mushroom and Cheese Omelet

• 2 eggs
• 1/2 cup mushrooms
• 1/4 cup cheese
• 1 tsp butter or oil

1. 1

   Slice the mushrooms thinly.

2. 2

   Heat the butter or oil in a non-stick pan over medium heat and sauté the mushrooms until golden brown.

3. 3

   Whisk the eggs in a small bowl with a pinch of salt and pepper.

4. 4

   Pour the eggs into the pan over the mushrooms.

5. 5

   When the edges start to set, sprinkle the cheese over one half of the omelet.

6. 6

   Fold the omelet in half, cook for another 30 seconds until the cheese is melted, and serve.

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