Ingredients

• 2 Tbsp Mushroom Thyme Extra Virgin Olive Oil
• 1/4 Cup Chopped Mushrooms
• 1 Tbsp Chopped Green Onions
• 1 Tbsp Chopped Fresh Parsley
• 3 Eggs
• 2 Tbsp Grated White Cheddar Cheese

Directions

1. In small Omelet pan warm 1 Tbsp of the oil over medium heat.
2. Saute veggies (mushrooms, onion, and parsley) until just tender.
3. Beat eggs with the remaining oil and pour over veggies.
4. Let cook for 1 minute, sprinkle with grated cheese, and fold omelet over in half.
5. Let it cook for another minute before serving.

Variations

Harissa EVOO & Bell Peppers

Rosemary EVOO & diced Chicken

Lemon Dill EVOO & Smoke Salmon

Herbs Provence EVOO & Spinach