Instructions: Use just enough oil to cover the surface of an omelet pan or skillet set over medium heat. For each omelet, in a small bowl beat a half-cup of the egg product, 1 teaspoon milk and salt and pepper to taste. Pour into skillet. Cook, lifting edges to allow uncooked portion to flow underneath. When almost set, spoon 1/4 of the Mushroom Scallion Filling over half of the omelet. With spatula, fold other half over filling; slide onto serving dish. Serve immediately.

Mushroom Scallion Filling:
4 slices Irish bacon
1/2 cup chopped scallions
8 ounces (about 3 cups) fresh mushrooms, sliced Salt and pepper to taste
2 tablespoons fresh parsley, minced

Cut bacon slices into 1/2 inch dice. In nonstick skillet, cook bacon and scallions over medium heat until bacon begins to brown and scallions are tender.

Increase heat to medium-high; add mushrooms. Cook, stirring frequently, until mushrooms begin to brown. Stir in salt and pepper to taste. Remove from heat.

Stir in parsley.

Serves 4

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