2 tbsp. butter
6 eggs, beaten
1/2 c. milk
1/2 tsp. salt
Dash pepper
1 (2 1/2 oz.) jar or can sliced mushrooms, heated & drained
1 c. (4 oz.) shredded Cheddar cheese

Melt butter in 10 inch skillet over low heat. Combine eggs, milk and seasonings; pour into skillet. Cook slowly. As egg mixture sets, lift slightly with spatula to allow uncooked portions to flow underneath. Cover omelet with mushrooms and 3/4 cup cheese. Fold in half and sprinkle with remaining cheese. 3-4 servings.