Asparagus, Mushroom And Cheese Omelet With Herbs

1. 1

   Heat medium skillet over medium-high heat for a minute or two, until hot.

2. 2

   Reduce heat to medium and add the butter, swirling to coat the bottom of the pan evenly.

3. 3

   In a small bowl, use a fork to whisk together the eggs with the water and the pepper.

4. 4

   When butter is melted and sizzling, pour the egg mixture all at once into the pan.

5. 5

   Place the asparagus in one layer over the eggs, and place the sliced mushrooms down the center, sprinkle evenly with thyme.

6. 6

   Reduce heat to low, cover and cook over low heat for about 3 minutes, until omelet is almost completely set.

7. 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. 8

   Off the heat, and use a wide spatula to carefully fold omelet in half.

9. 9

   Gently slide omelet out of the pan and onto a warmed plate. Drizzle with any remaining melted butter in the pan.

10. 10

    Garnish with a sprig of thyme.

* Per serving · 4 servings · Values may vary.

No additional tips available.