Luncheon Omelet

2 tablespoons olive oil

6 shiitake mushrooms

4 scallion -- minced

12 snap peas (or sugar pea pods)

2 slices sun-dried tomatoes -- diced

6 eggs

2 tablespoons heavy cream

1 tablespoon fresh dill (1/2 T. dried) -- minced

2 tablespoons sweet butter

2 ounces herbed goat cheese

salt and pepper

Heat oil iun skillet. Add mushrooms and scallions and saute for 2 mins. Add snap peas and tomatoes. Cook for 3 mins more. Whisk eggs with cream and dill. Melt butter in non-stick omelet pan or skillet. Pour in egg mixture. Spread cheese on eggs. Follow Basic Omelet directions.