Cheese and Mushroom Omelettes Recipe

• Melt shortening in a small skillet, preferably non-stick. Add mushrooms, green onion, basil and pepper.
• Cook and stir over medium heat until tender, about 5 minutes. Remove from heat and set aside.

Omelette

• In a small bowl beat eggs, milk, salt and pepper.
• Melt 1 tbsp (15 mL) of shortening in a 9" or 10" (22 cm or 25 cm) skillet. Add half the egg mixture. Cook over medium heat without stirring until eggs are set. Sprinkle 1/4 cup (50 mL) of cheese over half of each omelette.
• Cover with half of vegetables, using slotted spoon to remove from skillet. With a spatula, carefully loosen other half and fold over filling.
• Cook for about 1 minute, or until heated through. Slide onto heated platter. Keep warm in 175ºF (80ºC) oven while preparing other omelet. Repeat with remaining egg mixture and filling. Serve immediately.