this omelette sounds good.
3 Tablespoons butter 1 cup diced Chicken of the Woods 1/4 cup shredded Monterey Jack or cream cheese 2 or 3 shallots, diced 1 Tablespoon chopped fresh parsley 5 or 6 eggs 1/2 cup cream or half and half Salt and pepper
Melt the butter in a heavy frying pan over low heat.
Beat the eggs and cream, add salt and pepper to taste; pour into the pan.
As the eggs start to cook, sprinkle the Chicken of the Woods, cheese, shallots and parsley over the top.
Cook for 1 to 2 minutes more until the egg mixture sets.
Fold the omelet over and remove from the heat; cover and let