Mushroom Sauce

2 Tbsp. butter

1/2 lb. mushrooms, sliced

2 green onions, chopped

1/4 cup sherry

1/3 cup cream

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Each Omelet

1 Tbsp. butter

2 eggs

Mushroom Sauce.  Heat the butter in a skillet over medium heat until bubbling.  Sauté the mushrooms and green onions until the mushrooms begin to  soften (about 3 minutes).  Add the sherry and sauté for 1 minute.  Add the cream and simmer until the sauce thickens (about 5 minutes).  Keep warm while you make the omelets.

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Each Omelet.  Whisk two eggs in a bowl.  Heat the butter in an omelet pan over high heat until the butter stops bubbling.  Pour in the eggs.  As the eggs begin to set, use a fork to pull the set part of the eggs into the center of the pan, then tilt the pan to refill the bottom of the pan with uncooked eggs.  When the omelet is almost cooked, spoon some Mushroom Sauce over the left half of the omelet.  Allow the omelet to finish cooking.  The omelet should slide freely around the pan (if it doesn’t, you’re screwed).  Using your right hand, pour/slide the omelet halfway onto a plate (the half with the sauce), then use the pan to flip the second half of the omelet over the first.  Repeat for each omelet.