2 Tbsp. (30 mL) Crisco® Golden All-Vegetable Shortening
2 C. (500 mL) sliced fresh mushrooms
3 Tbsp. (45 mL) chopped green onion
1/4 tsp. (1 mL) dried basil leaves
1/8 tsp. (0.5 mL) freshly ground black pepper
1/2 C. (125 mL) shredded cheddar cheese, divided
2 Tbsp. (30 mL) milk
1/4 tsp. (1 mL) salt
1/8 tsp. (0.5 mL) pepper
2 Tbsp. (30 mL) Crisco® Golden All-Vegetable Shortening, divided
Melt shortening in a small skillet, preferably non-stick. Add mushrooms, green onion, basil and pepper. Cook and stir over medium heat until tender, about 5 minutes. Remove from heat and set aside.
In a small bowl beat eggs, milk, salt and pepper.
Melt 1 Tbsp. (15 mL) of shortening in a 9″ or 10″ (22 cm or 25 cm) skillet. Add half the egg mixture. Cook over medium heat without stirring until eggs are set. Sprinkle 1/4 C. (50 mL) of cheese over half of each omelette. Cover with half of vegetables, using slotted spoon to remove from skillet. With a spatula, carefully loosen other half and fold over filling. Cook for about 1 minute, or until heated through. Slide onto heated platter. Keep warm in 175ºF (80ºC) oven while preparing other omelet. Repeat with remaining egg mixture and filling. Serve immediately.