New Omelette Recipe

Feeling adventurous (and hungry:), I cooked a new omelette recipe for dinner last night. First step - sauté 2 small white button mushrooms and 2 small slices of fresh tomato. Then, instead of mixing 2 eggs with whole milk (my usual method), I mixed the eggs with about 1/4 cup of Chobani plain, fat free yogurt; the mixture had a few clumps. Being tool/space limited, I added the egg mixture directly to the sautéd mushrooms/tomatoes (rather than setting aside the sauté and adding to the egg mixture). After about 4 minutes, I added bean sprouts and covered for another 1-2 minutes; the yogurt makes it difficult to tell when the egg mixture is cooked but when it appeared so,  I folded it in the skillet and topped with shredded cheese and covered for another minute.

Spices included white pepper, sea salt, and turmeric. It wasn't as tasty as I anticipated; scallions and wild mushrooms also improve.

A white plate would better present:)