Rice Omelet from Bill Neal's Southern Cooking by Bill Neal

Ingredients

• ⅛ teaspoon (or more) Tabasco sauce
• ½ cup (118 ml) sharp white Cheddar cheese, grated
• 1 tablespoon chopped fresh basil (or 1 teaspoon dried)
• 1 tablespoon chopped fresh parsley
• 1 cup (235 ml) well-cooked rice
• ⅓ cup (80 ml) whole milk
• ¼ cup (60 ml) finely chopped scallions
• 4 eggs
• ¼ cup (60 ml) finely chopped mushrooms
• ¼ teaspoon salt
• 2 tablespoons (30 g) butter