Goat Cheese, Mushroom And Tomato Omelets - cooking recipe

Ingredients

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

Preparation

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.
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.
Lightly beat eggs with 1/3 cup water and a pinch of salt in a large bowl until combined.
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.
Repeat 3 times with remaining oil, egg mixture, mushroom mixture and cheese. Serve omelets topped with additional thyme sprigs and freshly ground black pepper.