Thyme mushroom omelets

Thyme mushroom omelets recipe
Thyme mushroom omelets are great for those people who have a hearty appetite. The texture of the whole Thyme mushroom is like that of the white breast meat. So, these mushroom omelets can be used to replace any white meat. This means that you can easily prepare them or feed them to your family without worrying about the flavor. Thyme mushroom omelets are also healthy, since they have a high concentration of mushroom extracts in them and these help in flushing out toxins from the body.
I love omelets. Any kind of omelets. They make a healthy and filling meal, and you can just about make any kinds of omelet without going wrong. It’s easy to make and you can be as creative as you wish with whatever ingredients you want to put in. Here’s one of my favorite kinds of omelet, with mushrooms.
Spare about 25 minutes to prepare this omelet for you and a loved one. This recipe serves two.

Thyme mushroom omelets Ingredients

  1. 1/4 cup butter
  2. 1 cup sliced fresh mushrooms
  3. 1/2 cup sliced fresh or thawed frozen pea pods (or any other vegetables you prefer)
  4. 2 onions, sliced
  5. 1.5 teaspoons snipped fresh thyme
  6. 4 eggs
  7. 1/4 cup water
  8. 1/4 teaspoon salt
  9. 1/8 teaspoon black pepper
  10. 1/2 cup shredded cheese (about 2 ounces)

Thyme mushroom omelets Preparation

  1. For mushroom filling, melt 2 tablespoons of butter over medium heat in a pan.
  2. Add mushrooms, pea pods (or other vegetables of your choice), onions and thyme.
  3. Cook until mushrooms and vegetables are tender, stirring occasionally.
  4. For omelets, put in eggs, water, salt and pepper in a bowl.
  5. Beat the mixture with a fork until it is well combined but not frothy.
  6. Heat in a pan over medium to high heat.
  7. Add in 1 tablespoon of the remaining butter into a pan.
  8. When the butter has melted, put in half of the egg mixture and lower the heat to medium.
  9. Stir the eggs gently and continuously with a wooden or plastic spatula until the mixture resembles small pieces of cooked egg surrounded by liquid egg.
  10. Stop stirring and let it cook for half a minute to 1 minute more, or until the egg mixture is set but still shiny.
  11. Spoon half of the mushroom filling across the center of the omelet.
  12. Sprinkle with half of the cheese.
  13. Use a spatula to lift and fold the unfilled half of the omelet over the fillings.
  14. Remove it form heat and transfer to a warm plate to serve.
  15. Repeat steps 1 to 7 with the rest of the ingredients to make the second omelet.

Egg And Mushroom omelette Nutrition facts per serving:

  1. 509 calories
  2. 44 gram total fat (21 gram saturated fat)
  3. 518 milligram cholesterol
  4. 705 milligram sodium
  5. 5 gram carbo
  6. 1 gram fiber
  7. 24 gram protein

Egg And Mushroom omelette Recipe

egg and mushroom omelette
Thyme mushroom omelet can also be made into patties and this makes it very easy to cook and makes your family love it even more. You can also try making a savory gravy out of it and this will add more taste to your meals. Thyme mushroom powder can also be mixed with mustard seeds and olive oil and this will impart a very mild and unique flavor to your food and will go extremely well with any type of soup.