Mushroom Omelet with Cheddar and Thyme

Little Thumbs Up : Baking and Cooking event, selected ingredient for the month of May is "MUSHROOMS"

Little Thumbs Up, is an event organized by Zoe from Bake For Happy Kids and Doreen from my little favourite D.I.Y. , where an ingredient is selected each month and everyone is welcome to join in by using the selected ingredient either in your bakes or in your cooking pot. I am the host for this month, and my selected ingredient is "MUSHROOMS". Please do join us, cook or bake any recipes using Mushrooms as one of its ingredient, post it in your blog within this month, (only new and current posts), and link to Little Thumbs Up, in the thumbnail linky which is provided at the bottom of this post. To find out more details on Little Thumbs Up, please click here.

While this month's theme is MAY : MUSHROOMS, the selected ingredient for June is Curry Powder or Paste and will be hosted by Everybody Eats Well In Flanders. Cook  or bake any of your favourite curry dish, and link that up in June which shall start on 4th June.

*****************

Mushroom recipe for today : Mushroom Omelet with Cheddar and Thyme. Made this delicious omelet for our afternoon lunch, and it was yummy!

Mushroom For Today : Fresh Shiitake Mushroom

Fresh mushrooms contains lots of water, so these are sliced and sauteed till the juices oozes out and evaporates. The recipe uses white or cremini mushrooms, but any fresh mushrooms would work well in this omelet, here I have used fresh Shiitake mushrooms. When the mushrooms are lightly browned, season with some salt and pepper along with some fresh thymes, keep aside while you prepare the eggs.

Eggs are beaten lightly with a little cream, salt and pepper. Heat up some oil, pour egg mixture in heated pan, cook over low heat until just begin to set. When eggs are almost completely set, sprinkle some grated cheese over one half of the egg, and scatter some of the cooked mushroom over the cheese. Fold the unfilled half over the mushroom and cheese, cook for a further 30 seconds and slide onto a serving plate.

Sprinkle more chopped thymes over and serve immediately. Yum!
This is perfect for a lazy weekend brunch.

I'm linking this post to Little Thumbs Up event, hosted by Joyce, kitchen flavours, organized by Zoe from Bake For Happy Kids and Doreen for my little favourite D.I.Y.

To join us, simply bake or cook any recipes using the ingredient for this month MUSHROOM.  Submit your post by linking to the thumbnail linky provided at the bottom of this post. 

• Your submission must be a current and new post.
• Mention Little Thumbs Up in your post, and submit your post to the thumbnail linky to the host of this month, Joyce from kitchen flavours, and link to Bake For Happy Kids, and my little favourite D.I.Y. 
• Feel free to display Little Thumbs Up badge in your post.
• Last date of linking will be on 31st May 2013.

Mushroom Omelet with Cheddar and Thymes
(adapted from "Williams-Sonoma : Breakfast Comforts", Rick Rodgers)
2 tablespoons unsalted butter
1/4 lb (125gm) white or cremini mushrooms, sliced (I use shiitake)
3/4 teaspoon minced fresh thyme
Kosher salt and freshly ground black pepper
4 large eggs
2 tablespoons heavy cream
1/2 cup (60gm) shredded fontina cheese (I use cheddar)

1. In a frying pan, preferably nonstick, melt 1 tablespoon of the butter over medium heat. Add the mushrooms and cook, stirring occasionally, until the juices evaporate and the mushrooms begin to brown, about 6 minutes. Stir in 1/2 teaspoon of the thyme and season with salt and pepper. Transfer to a bowl and set aside.
2. Preheat the oven to 200F (95C). In a bowl, whisk together the eggs, cream, 1/4 teaspoon salt, and a few grinds of pepper just until blended. Do not overbeat.
3. Add half of the remaining 1 tablespoon butter to the frying pan and melt over medium heat until hot. Tilt the pan to cover the bottom evenly with butter.
4. Add half of the eggs mixture to the pan and cook until the eggs have barely begun to set around the edges, about 30 seconds. Using a heatproof spatula, lift the cooked edges and gently push them toward the center, tilting the pan to allow the liquid egg on top to flow underneath, then cook for 30 seconds. Repeat this process two more times. When the eggs are almost completely set but still slightly moist on top, sprinkle half of the cheese over half of the omelet. Scatter half of the mushrooms over the cheese.
5. Using the spatula, fold the untopped half of the omelet over the filled half to create a half-moon shape. Let the omelet cook for 30 seconds more, then slide it onto a heatproof serving plate. Keep warm in the oven. Repeat to make a second omelet in the same manner. Sprinkle both omelets with the remaining 1/4 teaspoon thyme, dividing it evenly. Serve at once.

#45/100