Ed's Mushroom Omelet

3 Eggland's Best Large Egg
5 Mushrooms finely chopped
1 tbsp unsalted butter
1 tsp whipped butter
1 oz water
1/2 clove minced garlic

Saute 5 chopped mushrooms in 1 tbsp of unsalted butter. Add garlic and mix in gently. Allow mixture to saute over low heat for about two or three minutes.
Whisk together three eggs and one ounce of water
Remove mushroom mix from pan and set aside. Wipe pan clean with paper towel.
Add whipped butter over medium heat.
When fully butter is fully melted, and spread throughout pan, add eggs.
Lift edges of egg constantly to be sure that all liquid egg cooks fully.
Spread mushroom over half of the egg and fold other half of egg over mushrooms.
Continue to cook for about one half minute to be sure that eggs are fully cooked.
When nearly set, spread the mushrooms over half

Number of Servings: 1

Recipe submitted by SparkPeople user LIONSPAW2001.