Wild Mushroom Omelet

Ingredients:

• 2 eggs
• 1/2 teaspoon sesame oil
• salt and pepper
• 1 1/2 tablespoons butter
• 3 large shiitake mushroom caps, roughly chopped
• 3 scallions, finely chopped
• 1/2 teaspoon sliced chives

How to make:

In a bowl, beat together the eggs with sesame oil, salt, and pepper.

Melt 1 tablespoon of the butter in an 8 inch skillet over high heat. Saute the mushrooms and scallions until vegetables are wilted and the pan is dry, about 2 minutes. Tip out into bowl.

Return the pan to high heat, and melt the remaining butter. Pour in the eggs, swirling the pan to coat evenly.  Shake the pan and lift the eggs with a fork. Scatter the reserved mushroom mixture over the center, and fold over to partially enclose.

Continue cooking, shaking the pan frequently, less than 1 minute to set. Tilt onto plate, sprinkle with chives, and serve.

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