3 tbsp. butter
1 sm. onion, minced
1 (4 oz.) can sliced mushrooms, drained
6 eggs
1/4 c. Italian dressing
2 tbsp. water
1/2 c. shredded Swiss cheese

In skillet, melt 2 tablespoons butter and saute onion and mushrooms until golden. Beat together eggs, dressing, water and cheese; pour egg mixture over onion-mushroom mixture in skillet. It should set at edges at once. Reduce heat slightly and with fork, lift cooked portions at edges so uncooked glows underneath. Add remaining butter and rapidly slide pan back and forth over moderate heat until mixture is set, but surface is still moist. Increase heat to brown bottom quickly. Fold in half and roll out onto heated platter. Yields 4-6 servings.