Mushroom, Tomato, Onion Omelet

I decided to make a mushroom, tomato, and onion omelet for breakfast! First thing’s first.

Recipe:

One box of mushrooms, one onion, one tomato, two eggs, one cup of water.

In a 10” omelet pan, saute mushrooms in water. Remove mushrooms from pan, drain water and set aside. Chop up tomato and onions and saute. After the onions begin to start browning slightly, put mushrooms back into the pan and sautee together. Take off stove and set aside. Then take two eggs, beat lightly and pour into pan. When edges begin to set, lift egg mixture with spatula allowing uncooked mixture to flow under omelet. When omelet is set, yet still moist on surface, cover half of omelet with mushroom, tomato, and onion. Fold in half; slide onto warm serving plate. Add ketchup and cheese if you’d like. Have fun!