Asparagus, Mushroom and Cheese Omelet With Herbs

Ingredients:

• 2 -3 large eggs
• 1 tablespoon water
• 1 dash ground black pepper
• 1/8-1/4 teaspoon finely chopped fresh thyme
• 3 -4 asparagus spears lightly steamed
• 1 -2 italian brown button mushroom in 1/4-inch thick slices lightly steamed
• 2 tablespoons unsalted butter
• 1/4 cup shredded cheddar cheese
• 1 sprig fresh thyme for garnish

Steps:

• Heat medium skillet over medium-high heat for a minute or two until hot
• Reduce heat to medium and add the butter swirling to coat the bottom of the pan evenly
• In a small bowl use a fork to whisk together the eggs with the water and the pepper
• When butter is melted and sizzling pour the egg mixture all at once into the pan
• Place the asparagus in one layer over the eggs and place the sliced mushrooms down the center sprinkle evenly with thyme
• Reduce heat to low cover and cook over low heat for about 3 minutes until omelet is almost completely set
• Sprinkle evenly with the cheese cover pan and continue to cook over low heat for another minute or two until cheese is melted and omelet is set
• Off the heat and use a wide spatula to carefully fold omelet in half
• Gently slide omelet out of the pan and onto a warmed plate Drizzle with any remaining melted butter in the pan
• Garnish with a sprig of thyme