Mushroom And Herb Omelet (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 In small bowl, wisk together eggs and spices. Set aside. In a medium skillet at just above medium heat, saute the mushrooms in half the butter (1 teaspoon) until tender; set aside. 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. Repeat with remaining ingredients. This recipe has roughly 8 grams of carbohydrates. If all the ingredients are fresh, this omelet will be a huge success. I tried with canned mushrooms once and it just wasn't the same. Mr Breakfast would like to thank newjerseygal for this recipe. Recipe number 1182. Submitted 2/11/2004.