Mushrooms with Rosemary

I had a success in the kitchen yesterday. I made myself an omelet for lunch and it turned out beautiful! I think they key really was the nonstick pan and the butter; I usually skimp on the fat I cook my omelets in. Filled it with some of the mushrooms I roasted on Wednesday with salt, pepper, olive oil and a few sprigs of the neverending suppy of rosemary. (400 degrees, about 30 minutes.)

I made a 2-egg omelet in my 10-inch skillet, and I liked the thinner results. Whisked the eggs with salt and pepper, then heated about a tablespoon of butter in the pan until it just stopped foaming. Poured in the eggs and stirred them around a bit then let them get mostly set, then topped them with the mushrooms. I fudged the method Julia Child used to fold it, jerking the pan toward me to get the omelet together on the far side of the skillet, then using a fork to guide it into submission. Tilted the pan over the plate to roll the omelet seamless-side up out of the skillet.