Mushroom Omelet with Parmesan and Thyme

• 2 Tbsp unsalted butter
• ¼ lb (125 g) white

In a frying pan, melt 1 Tbsp of the butter over medium heat. Add the mushrooms and cook, stirring occasionally, until the juices evaporate and the mushrooms begin to brown, about 6 minutes. Stir in ½ tsp