Recently I made Lentil, Squash and Kale Salad with Thyme, Cranberries and White Balsamic Dressing, which meant I was in possession of some fresh thyme. Of course, this time of year having fresh thyme meant I purchased a package, which means I still have about 95% of that package to try to use up or to dry. I prefer to use as much as I can fresh, so I made a mushroom and thyme omelet. There’s something about a mushroom and thyme omelet that feels so fancy when I eat it. I think this flavour combination far surpasses any other kind of vegetable omelet. It was so delicious I’ll probably make a few more before the week is out.

 

I am very fortunate that my farm fresh eggs are hand delivered every Saturday by my wonderful neighbour Erika, who raises chickens that lay gorgeous eggs on their sustainable farm, Longspell Point Farm.

One time a couple of years ago the chickens were not being generous with their eggs, so Erika topped up our carton with four quail eggs! That is just one of the benefits of country living and the most awesome neighbors.

 

How gorgeous are these little beauties!? How many colors are in your carton of eggs?

For a number of years, I did not consume a lot of eggs, as I didn’t like the yolks, or so I thought. But once you try local eggs that are from chickens treated with love, the flavour is aaaa-mazing! Eggs are a rich source of nutrients, including protein, vitamins and minerals, like folate, choline, vitamin A, riboflavin, iron, calcium, phosphorus, potassium and healthy fatty acids. Many of these nutrients are in the eggs’ yolks.

 

For decades people were told that, for good health, consumption of eggs should be limited because of their cholesterol content, which is in the eggs’ yolk. More recent research shows that cholesterol content in food is not directly correlated with blood cholesterol levels and in fact, eggs are not a threat to heart health in healthy folks. Cholesterol is a necessary nutrient for the production of hormones and vitamin D (1). So now that we know there is no reason to worry about cholesterol in eggs being bad for our health, let’s eat more eggs, starting with this mushroom and thyme omelet.

Mushroom and Thyme Omelet

There’s something about a mushroom and thyme omelet that feels so fancy when I eat it. I think this flavour combination far surpasses any other kind of vegetable omelet. It was so delicious I’ll probably make a few more before the week is out. 
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast
Servings 1

Ingredients
  

  • 2 eggs
  • 1/2 onion
  • 1 tsp fresh thyme leaves
  • 1 tbsp avocado oil divided
  • 1 tbsp almond milk or milk of choice
  • salt & pepper

Instructions
 

  • Heat 1 Tbsp avocado oil in frying pan. 
  • Add mushrooms, onions and thyme and cook at medium heat until vegetables are soft, about 5 minutes. 
  • Remove from pan and set aside. 
  • Add milk, salty and pepper to eggs and whisk with fork. 
  • Add remaining oil to pan and be sure it covers the bottom and sides of pan. Heat oil. 
  • Pour egg mixture into pan. When it begins to cook move eggs around gently with spatula. Tilt and rotate the pan to make sure that uncooked egg fills empty spaces and cooks evenly. 
  • Add the mushroom mixture and fold in half with the spatula. Serve immediately.