Goat Cheese, Mushroom And Tomato Omelets

1. 1

   Heat 2 tsp of the oil in an 8-inch skillet on medium-high heat. Cook mushrooms, stirring occasionally, for 8 mins, or until browned.

2. 2

   Add garlic, thyme and tomatoes; cook, stirring, for 2 mins, or until tomatoes are just softened. Season with salt and black pepper. Remove from pan; cover to keep warm. Wipe pan clean.

3. 3

   Lightly beat eggs with 1/3 cup water and a pinch of salt in a large bowl until combined.

4. 4

   Heat 1/2 tsp of the remaining oil in same pan on high heat. Add 1/4 of the egg mixture, tilting the pan so it covers the bottom. Draw the outside edge of the egg mixture into the center of the pan with a spatula, letting the uncooked egg run over the bottom. Repeat until egg is almost set. Top 1/2 the omelet with 1/4 each of the mushroom mixture and cheese. Fold omelet over. Slide out of pan onto a plate, folding in half again as it slides onto the plate.

5. 5

   Repeat 3 times with remaining oil, egg mixture, mushroom mixture and cheese. Serve omelets topped with additional thyme sprigs and freshly ground black pepper.

* Per serving · 4 servings · Values may vary.