Share '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 sk…