2-3 lg. fresh mushrooms cut up very fine
1/4 c. onion, finely chopped, sauteed in peanut oil

Remove from skillet. Crack 2-3 eggs in bowl, add 2 tablespoons water; whip well. Melt butter on bottom of medium to large skillet. Add eggs, cook until set, rotating edges so well cooked. Place mushrooms on 1/2 of egg mixture, fold over and melt any type of cheese on top. Place on plate and garnish. May add any extra ingredients to omelet, for instance, chopped meats, garlic, shredded cheese, chopped vegetables.