Beef and Mushroom Omelette

Ingredients

• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 cups mixed mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup diced cooked beef
• 4 large eggs
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 tablespoon grated cheddar cheese, optional

Method

1. 1Melt 1 tablespoon of butter in a medium skillet over medium heat, then add the chopped onion and cook until translucent, about 3-4 minutes.
2. 2Add the sliced mushrooms to the skillet, cooking until they release their moisture and start to brown, about 5 minutes.
3. 3Add the minced garlic to the skillet and cook for 1 minute, stirring constantly to prevent burning.
4. 4In a large bowl, whisk together the eggs, dried thyme, salt, and pepper.
5. 5Add the diced cooked beef to the bowl with the eggs and stir to combine.
6. 6Pour the remaining 1 tablespoon of butter into a large non-stick skillet over medium heat, then pour in the egg mixture and cook until the edges start to set, about 2-3 minutes.
7. 7Use a spatula to gently lift and fold the edges of the omelette towards the center, allowing the uncooked egg to flow to the edges and cook.
8. 8Once the eggs are nearly set, add the cooked mushroom mixture to one half of the omelette and top with grated cheddar cheese, if using, then fold the other half over to cover and cook for an additional 30 seconds to 1 minute.

Nutrition per serving