Thyme is one of my favourites and it goes great with this omelet!
4-5 porcini mushrooms
2 eggs
1/2 onion
1/2 teaspoon(s) thyme
1 tablespoon(s) olive oil
Wash and slice the mushrooms. Finely chop the onion. Heat the oil in a skillet and sauté the mushrooms and the onion for 3-4 minutes.
Beat the eggs and add to the skillet. Season with salt and thyme.
NOTES: If you want a richer taste you can add 1 tablespoon Gouda cheese in the omelet before you remove it from the skillet. Wrap the omelet in half to heat and melt the cheese.
