Ingredients
3 oz mixed mushrooms, thinly sliced
1 cup red bell pepper, chopped
½ cup cherry tomatoes, halved
½ cup onion, thinly sliced
1 cup eggs, or egg whites beaten
1 tbsp cooking oil
1 tbsp unsalted butter
salt and pepper, to taste
¼ tsp dried thyme, crushed
bacon, sausage, baked beans, and/or hash brown
Preparation
Heat oil in a pan.
Add mushrooms, onion, tomatoes, and pepper. Cook over medium-high heat for about 5 minutes, stirring occasionally, until soft and all liquid has evaporated.
Add thyme then season with salt and pepper.
Heat another skillet on medium-high heat, melt butter.
Pour the egg then lower heat to medium. Cook for about 10 seconds without stirring until the omelet starts to bubble around the edges.
Sprinkle the cooked veggies on the middle portion of the egg.
When the bottom is set but the top is slightly wet and creamy, flip one half over the other half to form a half-circle.
Carefully slide the omelet out of the pan onto a serving platter. Serve immediately!
