3 whole eggs
1 Tbsp. unsalted butter
2 Tbsp. chopped mushrooms
1 slice Swiss cheese
3 Tbsp. whipped or softened cream cheese
3 Tbsp. fresh crab meat
1 Tbsp. green onions, chopped
Salt and pepper to taste

Whisk eggs, milk, a pinch of salt and pepper in a bowl. Heat a 6” nonstick skillet over medium heat. Add half of the butter and mushrooms and sauté for about 2 minutes. Heat a separate skillet with remaining butter and add crab meat with a pinch of salt and pepper. Heat until hot throughout. Add egg mixture to skillet with mushrooms and cook on medium heat for approximately 3 minutes until firm and ready to turn. Flip omelet and let cook for another 3 minutes until cooked through. Remove from heat and arrange Swiss cheese and cream cheese on omelet, then fold over into half moon shape. Top with cooked crab and green onions for garnish.