Goat Cheese, Mushroom And Tomato Omelets

• 4 tsp extra virgin olive oil
• 14 oz mixed mushrooms, sliced
• 1 clove garlic, crushed
• 1/2 tsp chopped fresh thyme leaves, plus additional sprigs, for garnish
• 7 oz grape tomatoes, halved
• 8 None eggs
• 3 oz goat cheese, crumbled

1. Heat 2 tsp of the oil in an 8-inch skillet on medium-high heat. Cook mushrooms, stirring occasionally, for 8 mins, or until browned.
2. Add garlic, thyme and tomatoes; cook, stirring, for 2 mins, or until tomatoes are just softened. Season with salt and black pepper. Remove from pan; cover to keep warm. Wipe pan clean.
3. Lightly beat eggs with 1/3 cup water and a pinch of salt in a large bowl until combined.
4. Heat 1/2 tsp of the remaining oil in same pan on high heat. Add 1/4 of the egg mixture, tilting the pan so it covers the bottom. Draw the outside edge of the egg mixture into the center of the pan with a spatula, letting the uncooked egg run over the bottom. Repeat until egg is almost set. Top 1/2 the omelet with 1/4 each of the mushroom mixture and cheese. Fold omelet over. Slide out of pan onto a plate, folding in half again as it slides onto the plate.
5. Repeat 3 times with remaining oil, egg mixture, mushroom mixture and cheese. Serve omelets topped with additional thyme sprigs and freshly ground black pepper.

extra virgin olive oil, mixed mushrooms, clove garlic, thyme, grape tomatoes, eggs, goat cheese

Taken from recipes-plus.com/api/v2.0/recipes/30232 (may not work)