3/4 c. mushroom slices
3 tbsp. butter
6 eggs
1/4 c. green onion slices
3 tbsp. water
1 c. (4 oz.) shredded sharp natural cheddar cheese

In 10" omelet pan, saute mushrooms in butter. Remove mushrooms from pan, set aside. Combine eggs, green onions and water; beat until blended. Pour egg mixture into hot pan. As edges begin to set, lift cooked mixture with spatula allowing uncooked mixture flow under omelet. When omelet is set, yet still moist on surface, cover half of omelet with mushrooms and cheese. Fold in half; slide onto warm serving plate.