Meaty Mushroom Omelette

Photo: Kristi Rimkus

Ingredients

1/2 cup mushroom, sliced

1 teaspoon coconut oil

1 small shallot, thinly sliced

1 clove garlic, finely minced

1 large egg

1 large egg white

1 teaspoon thyme

1 tablespoon parsley

1 tablespoon Parmesan cheese, shredded

Preparation

Preheat a small nonstick fry pan over medium heat. Add coconut oil.

Add shallots and mushrooms. Cook 3 – 5 minutes until mushrooms are very soft. Add garlic. Cook another minute, then remove mushroom mixture to a bowl.

Whip eggs with thyme and parsley.

Spray pan with cooking spray and add egg. Allow to cook for 1 minute. Top with mushroom mixture, spreading evenly over egg. Watch egg cook until just barely set. Don’t overcook, or eggs will be rubbery.

Fold the omelette over and serve topped with cheese.