Mushroom and Thyme Omelet Filling
A savory, herb-flecked sauté for the perfect folded omelet
Why This Recipe Works
Browning the mushrooms thoroughly develops a deep, savory flavor that stands up to rich eggs. This filling is quick enough for a weekday but feels refined enough for Sunday brunch.
Instructions
Melt the butter in a 10-inch skillet over medium heat until the foaming subsides. Add the shallot and cook until softened and translucent, about 2 minutes.
Add the mushrooms and cook, stirring occasionally, until the edges are lightly browned and the pan is dry, about 3 minutes.
Remove the skillet from the heat and stir in the thyme, then season with salt and pepper to taste.
Transfer the filling to a small bowl and cover it to keep the heat in until you are ready to fill the omelet.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Best used immediately while warm.
What substitutions can I make?
- white mushrooms: Cremini mushrooms
