Breakfast Mushroom and Cheese Omelette

• 1 x nonstick cooking spray as needed
• 1/2 small yellow onion finely chopped
• 1 cup mushrooms cremini or white, sliced, rinsed and dried, stems trimmed off
• 1 teaspoon balsamic vinegar
• 1 each scallions, spring or green onions sliced
• 2 large eggs lightly beaten
• 18 teaspoon thyme dried
• 1 x salt and black pepper to taste
• 1/4 cup swiss cheese grated
• 1 x parsley leaves freshly chopped, optional

1. Coat non-skillet with cooking spray, heat in medium heat.
2. Add onion, saute 2 minutes.
3. Stir in mushrooms and balsamic vinegar, cook and stir often for about 10 minutes, until mushrooms has released most of the juice.
4. Add scallions and remove from the heat, set aside on a plate.
5. Wipe out the skillet, coating with cooking spray, heat in medium-high heat, meanwhile add the thyme into eggs.
6. Pour the egg mixture into the skillet and cook over medium flame.
7. Lift edges of the skillet to allow raw egg mixture to flow underneath and cook.
8. When the egg is about half set, spread mushroom mixture evenly and sprinkle cheese on top.
9. Fold the egg over to enclose the filling and cook to desired doneness.
10. Slide onto a serving platter.
11. Sprinkle parsley leaves if desired.
12. Serve warm.

nonstick cooking spray, onion, mushrooms cremini, balsamic vinegar, scallions, eggs, thyme, salt, swiss cheese, parsley

Taken from recipeland.com/recipe/v/breakfast-mushroom-cheese-omele-50315 (may not work)