Mushroom Omelette with Fontina and Thyme

In a fry pan, preferably nonstick, over medium heat, melt 1 Tbs. of the butter. Add the mushrooms and cook, stirring occasionally, until the juices evaporate and the mushrooms begin to brown, about 6 minutes. Stir in 1/2 tsp. of the thyme and season with salt and pepper. Transfer to a bowl and set aside.

Preheat an oven to 200°F.

In a bowl, whisk together the eggs, cream, the 1/4 tsp. salt and a few grinds of pepper until just blended. Do not overbeat.

In the same fry pan over medium heat, melt half of the remaining 1 Tbs. butter until hot. Tilt the pan to cover the bottom evenly with butter.

Add half of the egg mixture to the pan and cook until the eggs have barely begun to set around the edges, about 30 seconds. Using a heatproof spatula, lift the cooked edges and gently push them toward the center, tilting the pan to allow the liquid egg on top to flow underneath, then cook for 30 seconds. Repeat this process two more times. When the eggs are almost completely set but are still slightly moist on top, sprinkle half of the cheese over half of the omelette. Scatter half of the mushrooms over the cheese.

Using the spatula, fold the untopped half of the omelette over the filled half to create a half-moon shape. Let the omelette cook for 30 seconds more, then slide it onto a heatproof serving plate. Keep warm in the oven. Repeat to make a second omelette. Sprinkle both omelettes with the remaining 1/4 tsp. thyme, dividing it evenly. Serve immediately. Serves 2.

Variation: The nutty flavors of Gruyère or Comté cheese also work well with the mushrooms. If desired, add 1 minced green onion to the mushrooms during the last minute or so of cooking.

Adapted from Williams-Sonoma Breakfast Comforts, by Rick Rodgers (Weldon Owen, 2011).