Asparagus, Mushroom And Cheese Omelet With Herbs

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 2 -3 large eggs
• 1 tablespoon water
• 1 dash ground black pepper
• 1/8-1/4 teaspoon finely chopped fresh thyme
• 3 -4 asparagus spears, lightly steamed
• 1 -2 italian brown button mushroom, in 1/4-inch thick slices, lightly steamed
• 2 tablespoons unsalted butter
• 1/4 cup shredded cheddar cheese
• 1 sprig fresh thyme, for garnish (optional)

Recipe

• 1 heat medium skillet over medium-high heat for a minute or two, until hot.
• 2 reduce heat to medium and add the butter, swirling to coat the bottom of the pan evenly.
• 3 in a small bowl, use a fork to whisk together the eggs with the water and the pepper.
• 4 when butter is melted and sizzling, pour the egg mixture all at once into the pan.
• 5 place the asparagus in one layer over the eggs, and place the sliced mushrooms down the center, sprinkle evenly with thyme.
• 6 reduce heat to low, cover and cook over low heat for about 3 minutes, until omelet is almost completely set.
• 7 sprinkle evenly with the cheese, cover pan, and continue to cook over low heat for another minute or two, until cheese is melted and omelet is set.
• 8 off the heat, and use a wide spatula to carefully fold omelet in half.
• 9 gently slide omelet out of the pan and onto a warmed plate. drizzle with any remaining melted butter in the pan.
• 10 garnish with a sprig of thyme.