2 tbsp + 1 tsp olive oil
1 shallot, minced
1/4 lb mushrooms, sliced
salt and pepper to taste
1 to 2 garlic cloves, minced
2 tsp flat leaf parsley, minced
1 tbsp chives, minced
2 tsp milk
3 tbsp fontina cheese
Slice mushrooms into thick slices. Heat up a frying pan on medium high and add 1 tbsp oli oil. Add shallots and cook until softened. Add mushrooms and cook until starting to sweat. Sprinkle salt and pepper to taste and add the garlic. Cook for at least 5 minutes more and remove from heat. Add the parsley and check seasonings.
Heat a nonstick 10 inch pan on medium high. Beat eggs with milk, salt, pepper and chives. Add olive oil to pan and when the pan feels very hot pour the eggs into the pan. Tilt the pan to distribute eggs and shake. Lift edges and let eggs run under the cooked portion.
Top with mushrooms down the middle of the omelette and top with cheese. Once eggs are set, jerk omelette back and forth to loosen and fold onto itself. Cook extra time if desired and cut in half to serve.