2 tablespoons olive oil
6 shiitake mushrooms
4 scallion — minced
12 snap peas (or sugar pea pods)
2 slices sun-dried tomatoes — diced
6 eggs
2 tablespoons heavy cream
1 tablespoon fresh dill (1/2 T. dried) — minced
2 tablespoons sweet butter
2 ounces herbed goat cheese
salt and pepper
Heat oil iun skillet. Add mushrooms and scallions and saute for 2 mins. Add snap peas and tomatoes. Cook for 3 mins more. Whisk eggs with cream and dill. Melt butter in non-stick omelet pan or skillet. Pour in egg mixture. Spread cheese on eggs. Follow Basic Omelet directions.