Mushroom Swiss Cheese Omelet

1. 1

   Stir cream into eggs.

2. 2

   Saute mushrooms and garlic in the butter, about 5-7 minutes in a 9-inch omelet. Add pepper flakes to taste, sprinkle in the chives and thyme.

3. 3

   Stir the beaten eggs into the mushrooms over medium-high heat.

4. 4

   Heat the remaining butter in pan over medium heat.

5. 5

   Stir the eggs briskly with flat of a fork and continue stirring until mixture is nearly cooked, but still wet, sprinkle the shredded cheese over the surface before folding.

6. 6

   Flipping one side over onto the other. If you have a hard time flipping you can cut in half then flip.

7. 7

   Garnish with additional chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.