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Lightly coat an unheated 6- to 7-inch nonstick skillet with flared sides with cooking spray. Heat skillet over medium heat. Add mushrooms, green onion 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, snipped thyme, 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. 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 and mushroom mixture. Top omelets with tomato, Asiago (or Parmesan) and, if desired, fresh herbs.