Ingredients for 1 serving:
2 tablespoons unsalted butter, divided
2 ounces mushrooms, wiped or brushed clean, stems trimmed and sliced
3 large eggs, lightly beaten with a fork
1/2 teaspoon freshly cut rosemary, thyme or parsley
kosher salt and freshly ground black pepper
Melt 1 tablespoon butter in a nonstick skillet over medium heat. Slice the mushrooms and saute them over medium-high heat while they soften and any juices have cooked off. Turn the mushrooms onto a plate and lightly season with salt and pepper
Add your herb of choice to the beaten eggs and season with salt and pepper. Heat the remaining tablespoon butter in the skillet rotating it to lightly film the bottom. Pour in the eggs and gently stir them with one hand while shaking the pan with your other hand. When the eggs are almost set, stop stirring, making sure the bottom of the pan is covered. Give the eggs 5-10 seconds to firm on the bottom. Tilt the pan away from you. Scatter the mushroom slices into the crease, that is, the length of the omelette where it folds. With the spoon, fold the omelet halve nearest the handle toward the middle. As the omelet curves into the other side of the skillet use the back of the spoon to fold the far side of the omelet toward the middle.
Reverse your hold on the skillet so your fingers are folded up facing you, and carefully reverse the folded omelet in the skillet onto a plate.