Fluffy mushroom omelet

Make the mushroom filling:

1. Cut the mushrooms into 1/4-inch (5mm) slices, cut the shallot into fine dice, finely chop the garlic.
2. Heat butter in a frying pan over high heat, when hot add the mushrooms in an even layer. Cook without stirring for 1-2 minutes allowing the mushrooms to brown at the bottom. Reduce the heat to medium, add shallot and thyme, cook, stirring, for 2-3 minutes or until the onion is soft (if using fresh thyme - add it with the garlic). Add the garlic and cook for 30 seconds. Season with salt and pepper.
3. Take the pan off the heat and set aside.

Make the egg mixture:

1. Divide the eggs into egg whites and egg yolks.
2. Add the egg yolks into a medium bowl along with thyme and cream, season with salt and pepper and whisk until combined and fluffy.
3. Add the egg whites into a medium/large clean bowl and beat them with an electric mixer and a clean whisk until stiff (if you turn your whisk upside down, the egg foam should not change its shape and fall off of the whisk).
4. Add the beaten egg yolks to the beaten egg whites. Gently fold in with a spatula, do not use a mixer to incorporate the egg yolks!

Cook the omelet:

1. Heat the butter in a medium/large non-stick pan. When hot add the egg mixture, spread it evenly with a spatula.
2. Cover the pan with a lid and cook the omelet over medium-low heat for about 3-4 minutes or until golden brown at the bottom (use a spatula to lift the omelet to check if it's done at the bottom). The top of the omelet should be almost set (but not completely set!).

Assemble:

1. Place the mushrooms on one half of the omelet.
2. Sprinkle cheese on top.
3. Fold the omelet in half, cover again with a lid and cook for about 1-2 minutes or until the cheese is melted (if your cheese is not melting well you can melt it with a kitchen torch, like for a creme brulee, if you have one).
4. Serve right away and enjoy!