Wild Mushroom and Gruyere Cheese Omelets - butter

Method

• Melt 1 tablespoon butter in heavy small skillet over medium heat.
• Add mushrooms, shallots and garlic and saute until tender, about 3 minutes.
• Season to taste with salt and pepper.
• Set aside.
• Combine eggs, 1/4 cup chopped fresh parsley and 1/4 cup grated cheese in medium bowl.
• Season with salt and pepper.
• Beat to blend.
• Heat medium omelet pan or skillet over medium-high heat.
• Add 1/2 tablespoon butter; heat until butter melts and foam begins to subside.
• Add half of egg mixture.
• Stir with flat side of fork until eggs begin to set.
• Cook until omelet is set, lifting edge with spatula to let uncooked egg flow under.
• Top with 1/4 cup grated cheese and half of mushroom mixture.
• Fold omelet into thirds and turn out onto plate.
• Repeat with remaining 1/2 tablespoons butter, egg mixture, 1/4 cup grated cheese and mushrooms.
• Sprinkle omelets with additional chopped fresh parsley.