- Lightly coat an unheated 6- to 7-inch nonstick skillet with flared sides with cooking spray. Heat skillet over medium heat. Add mushrooms, green onions, and garlic; cook and stir until mushrooms are tender. Using a slotted spoon, remove mushroom mixture from skillet; set aside. If necessary, drain skillet; carefully wipe out skillet with paper towels.
- In a medium bowl combine eggs, the snipped thyme, the salt, and pepper.
- Add half of the oil to the skillet; heat skillet over medium heat. Pour half of the egg mixture into skillet. Using a wooden or plastic spatula, immediately begin stirring the eggs gently but continuously until mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook for 30 to 60 seconds more or until egg mixture is set and shiny.
- Sprinkle with half of the cheddar cheese. Top with half of the mushroom mixture. Continue cooking until cheese just begins to melt. Using the spatula, lift and fold an edge of the omelet partially over filling. Remove from skillet; cover and keep warm.
- Repeat with the remaining oil, egg mixture, cheddar cheese, and mushroom mixture. Top omelets with tomato, Asiago cheese, and, if desired, fresh herbs.
From the Test Kitchen
Icon: Vegetarian, gluten free
Use an assortment of mushrooms like shitake, button, and cremini for the best flavor.
Nutrition Facts (Mushroom-Thyme Omelets)
- Per serving:
- 265 kcal ,
- 18 g fat
- (7 g sat. fat ,
- 3 g polyunsaturated fat ,
- 7 g monounsaturated fat ),
- 389 mg chol. ,
- 426 mg sodium ,
- 7 g carb. ,
- 2 g fiber ,
- 4 g sugar ,
- 21 g pro.