3 Medium Mushrooms (finely chopped)
2 Green Onions (chopped)
1 Plum Tomato (chopped)
2 Fresh Green Onion (finely chopped)
1/2 Jalapeno (seeds removed and chopped)
4 large eggs
2 Tbsp Vegetable Oil
Shredded Cheddar Cheese
Salt & Pepper
Pinch Rosemary
Sriracha Sauce
Avocado
Saute all the vegetables with oil until tender.
Try practicing your saute flip !
Put the vegetables on the side.
Put the eggs in the mixing bowl. Add salt, pepper, and rosemary. Whisk together and pour into pan with vegetable oil.
Add the vegetables to one side.
Turn off the stove after you flip.
Garnish with avocado and Sriracha on top. This omelet is big enough for two! Great for a Sunday brunch! We had mimosas, coffee, and some toasted olive bread to go with our omelet.
Cook with Love!
