Mushroom and herb omelet

 INGREDIENTS

• 8 eggs
• 1 lb button mushrooms, sliced
• 1 tbsp chives, minced
• 1 tbsp fresh oregano, chopped
• 2 tsp fresh thyme, chopped
• 1 garlic clove, minced
• 4 ½ tbsp cooking fat
• 4 tbsp water
• Sea salt & ground pepper to taste

  PREPARATION

• Melt ½ tablespoon of cooking fat in a large skillet over medium heat, once melted add the mushrooms and garlic, sauté until mushrooms are soft and browned. Season with salt & pepper and remove from heat, set aside.
• In a bowl combine half of each of the eggs, chives, oregano, and thyme with 2 tbsp of water, season with salt and pepper to taste and whisk ingredients together until frothy.
• In an 8-10 inch size pan melt 1 tbsp of cooking fat over medium heat.
• Once hot pour ½ of the egg mixture into the heated skillet making sure to coat the entire pan.
• Use a spatula to stir the omelet gently while it cooks and allow uncooked parts to run underneath.
• When the eggs set fill ½ of the omelet with a ¼ of the sautéed mushrooms, fold the other half of the omelet over the fillings, cook for another minute.
• Remove from heat and slide on to a plate.
• Repeat with the other half of the egg batter.
• Then mix together the remaining ingredients and repeat the process for the rest of the omelets.