# 55g Organic Walnut Halves
# 115g Sliced Mushrooms
# 55g Vegetable Margarine
# 8 Eggs
# 3tbsp cold water
In small bowl, whisk together eggs, water and seasoning. Set aside.
In a medium skillet at just above medium heat, sauté the mushrooms and
walnut halves in half the butter (1 teaspoon) until tender; set aside.
In same skillet, melt half of the remaining butter (1/2 teaspoon).
Pour half of the egg mixture into skillet. Cook, lifting edge to allow
uncooked portion to flow underneath. When almost set, spoon half of
the cooked mushrooms and walnuts over half of the omelet. Fold other
half over the mushrooms; slide onto a serving plate.
Repeat with remaining ingredients.