Created by Tisme on December 13, 2019
Step 1: NOTE: I have posted the recipe as written, but I cooked the mushrooms at the same time as the omelette when I made this and it worked out better I.M.O.
Step 2: Whisk all the eggs and cream in a bowl until just combined.
Step 3: Combine all three cheeses and only two tablespoons of the parsley in a separate small bowl.
Step 4: Pour half the egg mixture into a lightly buttered non-stick fry pan ~ to just cover the base & cook over a high heat until eggs are almost set. Place half the cheese over the omelette and fold in half. Slide omelette onto a serving dish, keep warm, and repeat process with remaining mixture.
Step 5: Melt butter in the same fry pan and add mushrooms and saute until softened and cooked to your liking. Season to taste and stir in remaining parsley.
Step 6: Serve mushrooms over the omelette & top with the extra parmesan cheese.