Caramelized Shallot and Mushroom Omelet with Blueberries (Amy)

Ingredients

• Butter

  Salted

  1 tbsp or 14g

• Shallots

  Raw

  2 tbsp chopped or 20g

• Mushrooms

  White, raw

  ¼ cup, pieces or slices or 18g

• Thyme

  Fresh

  1 tsp or 0.8g

• Balsamic vinegar

  1 tsp or 5g

• Egg

  Whole, fresh eggs

  3 extra large or 168g

• Blueberries

  Raw

  ¼ cup or 37g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Heat the butter in a medium skillet. Add the mushrooms and shallots and cook until browned and soft. Add the vinegar and thyme and season with salt and pepper. Remove from pan with a slotted spoon. Add the eggs and cook for a minute until the edges are set. Lift the edges carefully and let the liquid flow underneath the edges. When eggs are almost cooked, add the mushrooms and shallots and fold in half. Continue cooking until eggs are done and serve alongside the blueberries.