Omelet with Mushrooms, Thyme, and Caramelized Onions

by Sarah Dickerman; Food Lovers Cleanse

Yield: 1 serving
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  • onions
  • mushrooms
  • fresh thyme
  • 2 eggs per omelet


  2. Saute sliced onion and some chopped fresh thyme in a little olive oil with a sprinkle of salt until onions have caramelized. Push onions to side of pan, add a little more oil and then add sliced mushrooms. Saute mushrooms until they release juices. Mix mushrooms and onions together. Use the filling right away, refrigerate for up to 2 days, or freeze.

  4. Whisk 2 eggs and season with salt and pepper. Heat small non-stick skillet over medium heat, add oil, and let it heat. Add eggs. Let bottom layer set. Then, using a heatproof rubber spatula, lift the edges of the omelet and let the still-liquid eggs run under the cooked part. Once eggs have set but are still glistening on top, place the filling on one half of the omelet. (Warm up the filling in a separate pan first if it was in the fridge.) With spatula, flip the bare half over the filling and turn the whole omelet out of the pan onto a plate.
February 2012

This recipe is a personal recipe added by cindiemiller11 and has not been tested or endorsed by MyRecipes.

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