Low Carb Mushroom Swiss Omelet

• 4 eggs
• 1 pinch sea salt
• 4 tablespoons butter
• 1/2 lb fresh mushrooms
• 2 ounces swiss cheese

1. Wash, dry, and thinly slice the musrhooms.
2. Saute the mushrooms in 1 tablespoon of butter in a frying pan, until tender. Remove from pan and set aside.
3. Crack the eggs and whisk them together in a small bowl with a wire whisk, add sea salt (do not over-whisk, omelet will be tough).
4. Melt 3 tablespoons of butter in frying pan over medium heat, and then add the egg mixture. Tip the pan so that the eggs will coat the entire pan.
5. Cook eggs until the underside is lightly browned, and then scatter mushrooms and grated swiss over the top.
6. Lift one side with a spatula and fold the omelet in half. Reduce heat and cook for about 30 more seconds so that the inside of the omelet will cook.
7. Use a spatula to slide the omelet onto a plate and serve!

eggs, salt, butter, fresh mushrooms, swiss cheese

Taken from www.food.com/recipe/low-carb-mushroom-swiss-omelet-274130 (may not work)