Paramount Citrus

• Zest a lemon using a zester or a fine grater; set aside.
• In a large skillet melt butter and sauté mushrooms and green onions.
• Meanwhile beat 4 eggs with lemon zest.
• Move mushrooms and onions to cover only half the skillet and pour in egg mixture.
• Cook, lifting sides of omelet to let uncooked egg flow underneath, until almost set, 1-2 minutes.
• Sprinkle cheese over the half of the omelet with the vegetables. Fold plain side of omelet over cheese and cook for an additional 30 seconds.
• Plate the omelet and then sprinkle with parsley, salt and pepper to taste.
• Serve with fresh lemon slices.