This recipe is very versatile. It is good with toasted Italian bread for breakfast or brunch. Make a main dish for dinner by simply adding 2 cups of diced roasted chicken or turkey breast and about three extra diced mushrooms. For dinner serve it with a big green salad and thinly sliced crisply toasted Italian bread.

12	large	eggs, well beaten
5	Tbsp	butter
1	lb	mushrooms, criminis, shiitakes and button
5	Tbsp	butter
3	Tbsp	sour cream
1	Tbsp	Balsamic vinegar
1	cup	Blue Cheese, well crumbled
1	small	sweet onion, minced
1	Tbsp	fresh thyme, minced
1	Tbsp	fresh parsley, minced
		salt and pepper to your taste

DIRECTIONS:

• Melt 3 tablespoons butter in a heavy skillet over high heat. Saute the mushrooms and onion until a golden brown...about 8 - 10 minutes.
  
• Add the wine vinegar and cook about a minute then remove from heat.
  
• Mix in the sour cream, thyme and parsley and season to your taste with salt and pepper.
  
• Beat the eggs thoroughly in a mixing bowl.
  
• Heat one teaspoon of remaining butter in a 8" non-stick skillet over medium low heat. Pour in 1/3 cup of eggs. Cook until almost set tilting the skillet and lifting the edges to allow uncooked portion of eggs to run under and cook into an omelet. When eggs are set, Divide the cheese and the mushroom mixture into six portions each. Sprinkle one portion each over half of the omelet. Cover the skillet and cook until cheese melts, then fold over and slip out onto a heated platter. Cover the platter with heavy aluminum foil.
  
• Place in a warm oven (about 225 degrees) to keep warm until ready to serve.
• Make 5 more omelets in the same manner.
  

  Makes 6 servings.
  

  NOTE 1: If you are in a hurry, you can successfully make two large omelets using a 12" skillet and following the same directions. Simply divide everything in half and then cut the cooked omelets into the size portions you want to serve.
  

  NOTE 2: Use any type mushrooms you like in this recipe. I like a mixture of the criminis (brown Italian mushrooms), shiitakes (also dark color) and the white button mushrooms. Together this mixture gives a very rich flavor to the omelet. For a milder mushroom flavor, use just the white button mushrooms.