Mushroom And Herb Omelet

Ingredients - Yeilds (2 servings):

• 4 large eggs
• 1 and 1/2 cups fresh mushrooms -- sliced
• 1 tablespoon fresh parsley -- chopped
• 1 teaspoon fresh oregano
• basil or thyme -- finely chopped
• 2 teaspoons butter
• salt and pepper to taste

Method:

1. In small bowl, wisk together eggs and spices. Set aside.
2. In a medium skillet at just above medium heat, sauté the mushrooms in half the butter (1 teaspoon) until tender; set aside.
3. In same skillet, melt half of the remaining butter (1/2 teaspoon). Pour half of the egg mixture into skillet. Cook, lifting edge to allow uncooked portion to flow underneath. When almost set, spoon half of the mushrooms over half of the omelet. Fold other half over the mushrooms; slide onto a serving plate.
4. Repeat with remaining ingredients.