Turkey, mushroom and thyme omelette

Ingredients

For 1 serving

• Eggs2
• Button mushrooms80 g
• Sliced turkey breast30 g
• Thymeto taste
• Rye bread30 g
• Extra virgin olive oil4 g
• Saltto taste

Contains: gluten, eggs,

In season: September – November

Method

1. Clean the button mushrooms by wiping them with a damp cloth, trim the earthy base of the stems and slice them about 3 mm thick.
2. Heat the oil in a non-stick pan over medium-high heat and sauté the mushrooms with the thyme for 5 minutes, until golden and their liquid has evaporated; season with salt and spread them over the base.
3. Meanwhile, beat the eggs with a pinch of salt.
4. Lower to medium-low heat, pour the eggs over the mushrooms, cover and cook for 3 minutes, until the top is almost set. Meanwhile, toast the rye bread.
5. Lay the turkey breast over half the omelette, fold it over with a spatula and serve with the bread.