Ingredients
Method
1.Heat half the oil in a 20cm (8-inch) frying pan over medium- high heat; cook mushrooms, stirring occasionally, for 8 minutes or until browned.
2.Add garlic, thyme and tomatoes; cook, stirring, for 2 minutes or until tomatoes are just softened. Season to taste. Remove from pan; cover to keep warm. Wipe pan clean.
3.Lightly beat eggs and the water with a pinch of salt in a large bowl until combined.
4.Heat ½ teaspoon of the remaining oil in same pan over high heat. Add a quarter of the egg mixture, tilting the pan so it covers the base. Draw the outside edge of the egg mixture into the centre of the pan with a lifter or spatula, letting the uncooked egg run over the base. Repeat until egg is almost set. Top half the omelette with a quarter each of the mushroom mixture and cheese. Fold omelette over; slide out of pan onto a plate, folding in half again as it slides onto the plate.
5.Repeat step 4 with remaining oil, egg mixture, mushroom mixture and cheese. If you like, serve omelettes topped with extra thyme sprigs and freshly ground black pepper.
Omelettes are best served immediately, but can be kept warm in a 150°C/300°F oven for a few minutes while cooking the remaining omelettes.
Note
