Rex Allen’s Egg Omelet
Makes 4 to 6 servings.

Ingredients

2 - Tablespoon butter
2 - Tablespoon olive oil
1 - cup red onions, diced
1 - cup green onions with tops, chopped
1 - cup broccoli, diced
1 - cup fresh mushrooms, sliced
8 - eggs, slightly beaten
1/4 - cup evaporated milk
1/2 - teaspoon oregano
1/2 - teaspoon basil
1/2 - teaspoon salt
1/8 - teaspoon pepper
1/4 - pound cheddar cheese, shredded
1/4 - pound Monterrey Jack cheese, shredded
Cilantro or parsley as garnish

Directions

• In a large skillet at medium heat, add butter and olive oil. 
• Next, add the onions, broccoli, and mushrooms. 
• Cook until broccoli is soft.
• In a large mixing bowl, mix the eggs and milk. 
• Add in the oregano, basil, salt and pepper and pour into the vegetable mixture. 
• Cook until eggs set.
• Turn off the heat. 
• Sprinkle with the cheeses, and cover to melt the cheese. 
• Cut into wedges and serve. 
• Garnish with cilantro or parsley.