Wild Mushroom and Blue Cheese Omelette

Instructions

1. Melt 3 tablespoons of the butter in a heavy large sauté pan over high heat. Add the mushrooms and chopped onion and sauté until golden and until all the moisture from the mushrooms has been cooked off, about 10 minutes. Stir in the sherry and sauté 1 minute longer. Remove from heat and stir in the sour cream and fresh thyme. Season to taste with salt and pepper and set aside.
2. In a large bowl, whisk the eggs and some salt and pepper to blend well.
3. Melt the 1 teaspoon of the butter into a 6 inch non-stick sauté pan over medium-low heat. Pour a generous 1/3 cup of the egg mixture in and cook until almost set, tilting skillet and lifting the corners of the egg mixture with a rubber spatula to let the uncooked egg floating on the top to run underneath and cook for approximate 1 minute.
4. Spoon 1/3 cup mushrooms over 1/2 of the omelet. Sprinkle with 3 tablespoons blue cheese. This is where you would also add one or all of the optional ingredients. Cover and cook until cheese melts, about another 2 minutes. Fold the unfilled half of the omelet over the filling. Slide the omelet onto an oven-proof platter, cover with tin foil and place in the oven to keep warm. Repeat with 1 teaspoon of remaining butter and repeat the process until all 6 omelets are cooked.
5. Sprinkle each omelet with some of the reserved finely chopped thyme and a light drizzle of olive oil.
6. If you would prefer real eggs, you can easily substitute 12 eggs for the Egg Beaters®

• Servings : 6
• Ready in : 20 Minutes
• Course : Breakfast, Brunch
• Recipe Type : Breakfast, Cheese
• Ingredient : Cheese, Egg, Mushroom, Tomato