This omelet, one of my faves these days, would have been a big no-no for me a few years ago.
- 2 large eggs
- Salt and ground black pepper
- 1½ teaspoons olive oil
- Generous ½ cup sliced cremini (baby bella) or shitake mushrooms
- ¼ cup grated gruyere cheese
- ¼ teaspoon minced fresh thyme leaves
- Whisk eggs with a generous sprinkling of salt and pepper.
- Meanwhile, heat 1 teaspoon of the oil over medium-high heat in a small skillet. Add mushrooms; sauté until well browned, about 3 minutes; Transfer to a small bowl; set aside. Reduce heat to medium and cool skillet slightly.
- Return skillet to burner, heat remaining ½ teaspoon of oil; add eggs and using a plastic or wooden spatula to push back the eggs that have set, tilt the pan so the uncooked eggs run into the empty portion of the skillet. Continue pushing back cooked eggs and tilting pan until omelet top is wet, but not runny. Turn off heat; working as quickly as possible, sprinkle cheese, mushrooms and thyme down center. Fold ⅓ of the omelet over toppings. Then tilting pan, continue to roll omelet onto plate. Serve immediately.