2 large eggs still in the shells
1/4 cup shredded cheddar cheese
3 tablespoons mushrooms sliced
2 tablespoons onion diced
Prepare the omelet filling. I love sautéed mushrooms and onions, so the first step is to cook them in a wee bit of olive oil. Remove the filling from the skillet.
Give the pan and the cookie cutter a spritz of cooking spray and set the cookie cutter in the skillet to heat up. I use just one notch above low.
Preheat a second pan on low. You won't need it for a few minutes.
While the pan and cookie cutter are heating, break ONE egg into a bowl and whisk. Pour the single egg into the mold and quickly push the mold down. If you don't press the cookie cutter down, the egg will run out under it. You will only have to press it down for 30 seconds or so, until the bottom layer of egg cooks enough to harden.
Before the egg is cooked through, drop your prepared filling into the egg. It will sink in a bit and cook into the egg.
Now you can slow down. Let the egg cook until the bottom is beginning to brown. The top can be runny, it will cook later. Use a thin blade to cut around the cookie cutter if it stuck (and it probably will). Remove the cookie cutter.
Once the egg is solid enough to be flipped, turn it, uncooked side down, into your second, pre-heated skillet. Keep the heat very low, just hot enough to finish cooking the egg and keep it warm.
Repeat the above steps for the second egg.
While the second egg is cooking, sprinkle 1/4 cup of shredded cheese on top of the first egg (in the pan staying warm). It will begin to melt.
When the second egg is done, place it on top of the first. Cover for a minute or two until the cheese is melted.