2 (2.5 ounce) jars sliced mushrooms, drained
3 tablespoons Parkay Margarine
6 eggs, beaten
1/3 cup milk
Salt and pepper
3/4 cup (3 ounces) shredded Cracker Barrel Brand Sharp Natural Cheddar Cheese
1 teaspoon finely chopped chives
Sauté mushrooms in 1 tablespoon margarine. Melt remaining margarine in 10 inch skillet over low heat. Combine eggs, milk and seasonings; pour into skillet. Cook slowly. As egg mixture sets, lift slightly with a spatula to allow uncooked portion to flow underneath. Cover omelet with 1/2 cup cheese, mushrooms and chives; fold in half and sprinkle with remaining cheese.
Makes 3 to 4 servings.