Sauteed mushrooms and green onions is cooked into the omelet, adding extra texture and taste, with a cup of orange juice, a great day starts from a good breakfast...
YIELD
1 servingsPREP
5 minCOOK
20 minREADY
25 minIngredients
Directions
Coat non-skillet with cooking spray, heat in medium heat.
Add onion, sauté 2 minutes.
Stir in mushrooms and balsamic vinegar, cook and stir often for about 10 minutes, until mushrooms has released most of the juice.
Add scallions and remove from the heat, set aside on a plate.
Wipe out the skillet, coating with cooking spray, heat in medium-high heat, meanwhile add the thyme into eggs.
Pour the egg mixture into the skillet and cook over medium flame.
Lift edges of the skillet to allow raw egg mixture to flow underneath and cook.
When the egg is about half set, spread mushroom mixture evenly and sprinkle cheese on top.
Fold the egg over to enclose the filling and cook to desired doneness.
Slide onto a serving platter. Sprinkle parsley leaves if desired.
Serve warm.
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