• 1/3 cup unsalted butter
• 1 cup mushrooms\cooked, sliced
• 1/4 cup parsley, chopped
• 4 tsp. chives, chopped
• 8 largeegg

Melt 2 Tbs. butter in a heavy nonstick skillet over medium high heat. Saute next 3 ingredients 4-5 minutes or until mushrooms are lightly browned and tender. Remove from heat and transfer to a small bowl. Making 1 omelette at a time, beat 2 eggs in a mixing bowl with salt and pepper to taste. Melt 1 Tbs. butter in a 7-0/1 inches or 8-0/1 inches nonstick skillet over medium heat. When butter sizzles, quickly pour in eggs and shake skillet with a short back and forth motion. Using a fork, pull back the edge of the cooked egg and tip the skillet to allow liquid egg to run over. Repeat this process. After 15-20 seconds add 3 Tbs. herbed mushrooms to the center of the omelette. Using a spatula or fork, roll 1/3 of the omelette over onto itself, then out onto a plate, making the omelette create a second fold as it falls. The center of the omelette should be moist and runny before this last fold. Repeat process for remaining omelettes.