Wild Mushroom Omelette

1 large egg
1/4 cup roasted wild mushrooms
parsley

Roast 2 pounds of mushrooms ahead of time and freeze in 1/4 cup portions. Preparation: use whatever mushrooms you like/have; chop roughly, sprinkle with 1 tbsp olive oil and a little salt. Spread in one layer on large baking sheet. Roast at 500F for 30 min or until browned. Cool and add a little chopped parsley and/or thyme.

Spray a skillet with cooking spray; add the cooked mushrooms and brown them lightly. In the meantime, whisk 1 egg in a bowl, add salt to taste. Pour into the skillet with mushrooms, cover with lid, and turn off the stove. When the eggs look set, the omelette is ready.

Serving Size: Serves 1