Jalapeno Omelet
1 T. OLIVE MILL Jalepeno olive oil
4 large fresh mushrooms, sliced
1 T. chopped jalapeno pepper
¼ t. basil
4 eggs, beaten
¼ cup cottage cheese
Pepper to taste
Heat oil in skillet over medium heat. Add mushrooms and peppers; sauté until soft. Sprinkle with basil and remove from pan. Pour eggs into pan and return to heat. Cook eggs until semi-sold and flip. Place mushroom mixture and cheese on top of omelet. Season with pepper and fold in half. Cook until firm. Serve warm.
