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The Sandhill Crane
Corrales, New Mexico
Saute onions about 7 minutes. Add mushrooms and thyme and cook until mushrooms are soft and liquid has evaporated, about 8 minutes. Remove onions and mushrooms from pan and keep warm. Beat eggs in a bowl with the warm water and green onions. Melt 1 tablespoon butter in previously used frying pan. Pour eggs into pan and cook gently until eggs are almost set, about 4 minutes. Remove from heat. Spoon mushrooms and onions over half of the omelet. Top with sour cream. Fold eggs over the sour cream and slide omelet onto warmed plate. Cut in half to make 2 servings. Top with chopped chives or parsley. Serve immediately.
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