This makes a flat omelet that can be eaten hot or at room temperature, cut into wedges.
Salt and pepper, to taste
3 tablespoons butter
4 button mushrooms, trimmed and sliced
1 tomato, peeled, seeded, and chopped
3 tablespoons chopped mixed fresh herbs (parsley, basil, oregano)
1. Have on hand an 8- to 9-inch omelet pan or nonstick skillet.
2. In a bowl, whisk the eggs, salt, and pepper.
3. In the skillet, melt the butter over medium heat. Cook the mushrooms with salt and pepper for 3 minutes or until they release their liquid. Cook, stirring, until the liquid evaporates. Stir in the tomato and herbs.
4. Turn the heat to high and cook the tomato mixture, stirring, for 1 minute.
5. Pour in the eggs and stir briskly with the flat side of a fork until the omelet is almost as thick as scrambled eggs. Let it cook for 2 minutes or until well browned on the bottom and almost firm on top.
6. Remove the pan from the heat. Invert a heatproof plate on top of the skillet. Holding onto both, turn them upside down together so the omelet slides onto the plate. Slide the omelet back into the pan, browned side up.
7. Continue cooking over medium heat for 30 seconds or until the underside is golden. Transfer to a warm plate and cut into wedges. Adapted from "The Country Cooking of France"