2 large eggs
2 tablespoons butter
1⁄4 cup cheddar cheese, grated
1 teaspoon dill
1 small tomatoes, diced
1 large mushroom, sliced
salt and black pepper, to taste
Whisk eggs in a bowl.
Heat small frying pan over medium heat lightly sprayed with cooking oil and 1 tablespoon of butter. Cook and stir mushrooms until lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender.
Once mushrooms are cooked, remove from pan. Add remaining 1 tablespoon of butter to pan and pour whisked eggs into pan. Cover with lid to let eggs steam.
Remove lid, add cooked mushrooms, cheese, fresh tomatoes, and season to taste.
Gently fold omelette in half and serve to mom.