Quick and easy anytime of the day
Yield: Makes 3 - 4 servings
Saute mushrooms in 1 tablespoon margarine. Melt remaining margarine in 10-inch skillet over low heat. Combine eggs, milk and seasonings; pour into skillet. Cook slowly. As egg mixture sets, lift slightly with a spatula to allow uncooked portion to flow underneath. Cover omelet with 1/2 cup cheese, mushrooms and chives; fold in half and sprinkle with remaining cheese.
Recipe compliments of Kraft
Please note that some ingredients and brands may not be available in every store.