1. In a saucepan over medium heat, add 1 tablespoon of olive oil, garlic, onion, thyme, and mushrooms.
2. Sauté until mushrooms are brown.
3. Add cream cheese and mix the melted cream cheese with the mushrooms.
4. Add parmesan cheese and Panko breadcrumbs and mix together until the filling is mixed and the breadcrumbs are somewhat toasted. Set aside.
5. In a bowl, whisk 2 eggs together.
6. In a clean saucepan, add 1 tablespoon of olive oil.
7. Add eggs to saucepan. Let the eggs sit a minutes, then use a spatula to lift the edges of the omelet to allow the uncooked egg to flow to the edge of the pan.
8. Fill the omelet and fold it in half.
9. Serve while the omelet is still piping hot.
   

To make paleo or keto you omit the breadcrumbs