I didn't make it out to the grocery store yesterday, so the breakfast burritos that I had planned on making for breakfast this morning were a no-go. I ended up frantically flipping through cookbooks at 6:30 this morning trying to figure out what I could make instead. We didn't have any flour tortillas (and I didn't have time to make any at this point). No bananas. No apples. No bread... I briefly contemplated oatmeal, but I knew the Kidlet probably wouldn't be super keen on that. We had almost everything needed for breakfast tacos, but I thought they might be a little lacklustre if they were missing both the sour cream and the avocado. Something to keep in mind for later in the week though...

We did, however, have a bunch of mushrooms that needed to be used up. And eggs. No fontina, but I figured that I could probably get away with substituting some mild cheddar this time 'round.

The Kidlet ended up not being keen on the omelette either. Luckily she was happy enough with some baked beans and a piece of waffle for her breakfast this morning. Which meant that TF and I could have extra mushrooms in our omelettes!

Mushroom Omelette with Fontina and Thyme

Slightly adapted from The Breakfast Bible by Kate McMillan

Ingredients

• 1 Tbsp. unsalted butter or bacon grease
• 225g cremini mushrooms, sliced
• 1/2 tsp. dried thyme
• salt and pepper, to taste
• 4 large eggs, divided
• 2 Tbsp. milk or cream, divided
• 1/2 c. grated fontina cheese, divided

Directions

1. Melt the butter over medium heat.
2. Add the mushrooms, cover, and cook until they release their juices.
3. Uncover, add thyme, and season with salt and pepper to taste. Cook until liquid has evaporated, then transfer to plate and set aside.
4. Beat 2 of the eggs with 1 Tbsp. of the milk/cream and season to taste with salt and pepper.
5. Pour the egg mixture into the now-empty pan, cover, and cook until eggs are almost set on top.
6. Uncover, sprinkle with 1/4 c. of the cheese and half the mushroom mixture, fold in half, and cook for another minute or two until eggs are fully set and cheese has melted.
7. Remove from pan and repeat cooking process with remaining eggs and filling.
8. Serve with buttered toast and/or hashbrowns, if desired.