Balsamic mushroom, onion, tomato and cheese omelet
Balsamic mushroom, onion, tomato and cheese omelet Preparation
Saute mushrooms and onions in oil, adding vinegar when nearly done. Set aside.
Over medium heat, pour Egg Beaters into same saute pan, pulling back the edges and rolling pan to move uncooked egg to the outside. Top, in this order, with cheese, tomatoes, mushrooms and onions, running them down the center. Gently lift sides and fold them over the center, slide onto plate.
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