Jalapeno Omelet

1 T. OLIVE MILL Jalepeno olive oil
4 large fresh mushrooms, sliced
1 T. chopped jalapeno pepper
¼ t. basil
4 eggs, beaten
¼ cup cottage cheese
Pepper to taste
Heat oil in skillet over medium heat.  Add mushrooms and peppers; sauté until soft.  Sprinkle with basil and remove from pan.  Pour eggs into pan and return to heat.  Cook eggs until semi-sold and flip.  Place mushroom mixture and cheese on top of omelet.  Season with pepper and fold in half.  Cook until firm.  Serve warm.

Jalapeno Extra Virgin Olive Oil

Made with roasted jalapeno and California extra virgin olive oil. Features reasonable heat and incredible flavor which you feel primarily on your tongue.