Sweet Garlic, Mushroom and Mozzarella Omelet for One

Sweet Garlic, Mushroom and Mozzarella Omelet for One 4-5 cloves garlic 1 teaspoon extra virgin olive oil divided 2 oz. mushrooms use cremini, shiitake, or any other favorite 2 eggs beaten with 1/2 teaspoon water Fresh ground black pepper 1/2 teaspoon chopped fresh chives 1/4 cup 1 oz. Shredded Mozzarella Cheese Preheat oven to 350°F. Using a sharp knife, cut the ends off of the garlic. Drizzle with about 1/2 teaspoon olive oil and wrap the garlic in aluminum foil. Roast in the oven 30 minutes, or until the garlic is sweet and tender. Remove from the oven; allow to cool, then gently squeeze garlic from individual cloves. Set aside. Cut mushrooms into bite-size pieces; toss with about 1/4 tsp. oil and place on cookie sheet. Roast in oven 10-12 minutes. Remove and set aside. Beat eggs and water, and season with a few grinds of pepper. Add chives and stir. In small cast iron skillet (4-5"), heat remaining oil over medium heat. Add eggs, and stir until the eggs just start to form. Sprinkle with garlic, mushrooms and cheese; place in oven and bake until firm, 4 to 5 minutes. Loosen the bottom and edges and slide onto a plate. Garnish with chopped chives if desired.