1/2 cup sliced mushrooms
2 thin onion slices
1 teaspoon margarine or butter
2 eggs
1 teaspoon water
1 tablespoon margarine or butter
Salt and pepper
1/4 cup alfalfa sprouts
Salted sunflower nuts
1. Cook and stir mushrooms and onion in 1 teaspoon margarine in 8 or 9-inch omelet pan or skillet over medium heat until onion is tender, about 5 minutes
2. Remove and keep warm
3. Wipe inside of pan with paper towel
4. Mix eggs and water
5. Heat 1 tablespoon margarine in same pan over medium-high heat
6. As margarine melts, tilt pan in all directions to coat side thoroughly
7. Quickly pour eggs into pan
8. Slide pan back and forth rapidly over heat, stirring with fork to spread eggs continuously over bottom of pan as they thicken
9. Let stand over heat a few seconds to lightly brown bottom of omelet; do not overcook (omelet will continue to cook after folding)
10. Tilt pan; run fork under edge of omelet
11. Fold portion of omelet nearest you in half or thirds with fork
12. Turn omelet onto warm plate; sprinkle with salt and pepper
13. Spoon warm mushrooms and onion over omelet; top with alfalfa sprouts
14. Sprinkle with sunflower nuts