1 Tablespoon olive oil
1 shallot or small leek, thinly sliced
6 small shiitake mushrooms, stemmed and sliced
3 eggs, beaten with 2 Tablespoons milk and a dash of salt and freshly ground pepper
2 ounces Cypress Point Creamery cheese, grated (usually swiss, gouda or havarti)
Heat oil in an 8 inch cast iron pan over medium heat.
Sauté shallot and mushrooms
until lightly browned.
Add eggs. As they set, lift cooked edge to allow uncooked eggs to flow underneath.
Flip omelette with a spatula or use a plate to invert and slide back into pan.
Top with cheese, fold in half and cook until melted, flipping folded omelette once.
Serve hot, preferably with Jeff’s Home Fried Potatoes.