1. Stir cream into eggs. 2. Sauté mushrooms and garlic in the butter, about 5-7 minutes in a 9-inch omelet. Add pepper flakes to taste, sprinkle in the chives and thyme. 3. Stir the beaten eggs into the mushrooms over medium-high heat. 4. Heat the remaining butter in pan over medium heat. 5. Stir the eggs briskly with flat of a fork and continue stirring until mixture is nearly cooked, but still wet, sprinkle the shredded cheese over the surface before folding. 6. Flipping one side over onto the other. If you have a hard time flipping you can cut in half then flip. 7. Garnish with additional chives. ---------------------------------------------------------------------------
Nutrition
Ingredients
