A no-fail good breakfast/lunch omelette

I'll start off by telling everyone that I live down the street from a Trader Joe's, so most of ingredients come from that store. Why? Their products are affordable, mostly organic, healthful, fresh, and delicious-with the exception of their bread (I'm not saying it's not fresh, it's just the lack of preservatives in their breads makes them not a wise choice for a person living by themselves, who consumes an entire loaf of bread over a long period of time). The bread was delicious, but it didn't stay fresh for very long (it was moldy within a few days of being opened). Back to the recipe. You will need: 

-One medium/large sized non-stick pan

-Non-stick Canola Spray

-Two brown eggs

-1/4 c Shredded mozzarella cheese (Trader Joe's also makes a non-dairy shredded cheese that is tasty as well)

-A handful of sliced mushrooms (baby bella or button variety)

-Fresh basil, four or five large leaves (less or more if preferred), chopped 

1. Once a medium temperature has been obtained on the pre-sprayed non-stick pan, toss the mushrooms into the pan and sautee on low (add salt and pepper if desired).

2. Scramble/whisk eggs in a small bowl while your mushrooms are cooking.

3. After mushrooms have slightly browned, distribute scrambled eggs evenly in the pan (swirl the eggs around with the pan handle to force liquid into empty areas). Reduce heat to low/medium setting.

4. You have time to chop basil here if need be.

5. Once the eggs have settled in the pan evenly across the pan bottom, toss in cheese and basil on one side of the circular omelette. You can now easily fold the side of the omelette empty of middle ingredients to cover the filler ingredients. Let the omelette set once folded for a few minutes.

6. Either remove pan from heat to let cheese melt a little longer, or slide the omelette onto your plate.

7. Enjoy!