Open Face Ham and Mushroom Omelet

Ingredients:

4 eggs
2 green onions, chopped
1 c. chopped Canadian Bacon
4 oz. mushrooms, stems removed and chopped
1 c. shredded reduced fat cheddar cheese
salt and pepper

Heat a large skillet on medium-low heat. Spray with non stick cooking spray. Crack two eggs into a bowl, discarding the shells, and whisk with a fork. Pour into the preheated pan and season with salt and pepper. When the bottom of the egg starts to get slightly golden, flip the pan to make the runny yolk side cook (or use a spatula if you don't have that skill set yet). Let cool slightly and fold in half. Add half of the toppings on top of the egg, and sprinkle with 1/2 c. of cheese. Place a lid on the pan and cook for 1-2 minutes until the cheese starts to melt slightly. Repeat for the second omelet.

If you don't want this to be open faced, just skip the step where it says to fold in half, and add the ingredients to one side of the egg and flip the egg on top of the filling. Or add to the middle of the egg, and fold each side over until it looks like a burrito, and place seam side down when you remove it from the pan to transfer to a plate.