Chop green onions and slice mushrooms. Shred cheese. Set aside.
2
In a medium bowl, scramble eggs and egg white. Add salt a pepper.
3
Heat half the oil in skillet on medium/high heat. Pour half the eggs into skillet.
4
Cook without stirring until edges are cooked, underside raises easily with spatula and is golden.
5
Sprinkle half the mushroom, onions and cheese over half the eggs. Flip naked side over and cook approx. 5 more minutes. Place on pie plate and put in oven at 150 degrees to keep warm.
6
Repeat for second omelette. Cut each in half and serve.
7
Easy variation is to use a cast iron skillet. Heat oil and add all the eggs. When partially cooked, sprinkle mushrooms, onions and cheese over entire egg surface. Place skillet into oven at 300 degrees and bake for 10 minutes. Cut in four and serve.
