Mushroom Swiss Cheese Omelet

⏱Time: 20 min

Eggs should be as fresh as possible and at room temperature. Salt should be added at the table to avoid toughening the omelet.

Description

Eggs should be as fresh as possible and at room temperature. Salt should be added at the table to avoid toughening the omelet.

Stir cream into eggs
Saut mushrooms and garlic in the butter, about 5-7 minutes in a 9-inch omelet
Add pepper flakes to taste, sprinkle in the chives and thyme
Stir the beaten eggs into the mushrooms over medium-high heat
Heat the remaining butter in pan over medium heat
Stir the eggs briskly with flat of a fork and continue stirring until mixture is nearly cooked, but still wet, sprinkle the shredded cheese over the surface before folding
Flipping one side over onto the other
If you have a hard time flipping you can cut in half then flip
Garnish with additional chives

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