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Unleavened Recipes

Cheese and Mushroom Omelet
(thanks to Ken Swiger)

(serves one)

  • 2 eggs
  • 1 tbsp water
  • 1 slice medium cheddar cheese
  • 1/4 cup sliced mushrooms
  • 1 tsp. margarine

Saute mushrooms in margarine, set aside. Scramble eggs with water with mixer on high until thoroughly blended. Pour into non-stick pan, cook until eggs appear dry around edges. Place mushrooms and cheese on one side of eggs, fold omelet in half. Be careful nut to brown the eggs. Slide out onto plate and serve hot.

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