Simple Simon Omelette
|Milk||1⁄3 Cup (5.33 tbs)|
|Sliced mushrooms||1 Can (10 oz)|
|Cheddar cheese slices||3|
|Canned spaghetti sauce||15 1⁄2 Ounce (1 Small Can)|
Break eggs in medium mixing bowl; add milk, salt and pepper.
Beat until well mixed and light in color.
Place small amount of butter in heavy skillet; heat over low heat.
Add eggs; cook, covered, for about 5 minutes until eggs are set.
Bottom should be lightly browned.
Drain mushrooms; cut cheese into triangles.
Heat sauce and mushrooms in saucepan.
Run spatula around side of omelet; pour half the sauce over omelet.
Fold omelet over with pancake turner.
Place on ovenproof platter; pour remaining sauce on top of omelet.
Top with cheese.
Place under broiler for about 3 minutes to melt cheese.