Instructions: Melt butter in a small nonstick skillet over medium-high heat; saute mushrooms, onion, garlic and thyme 4 minutes, until tender. Stir in mustard and season with salt and pepper; remove from heat.

In medium bowl, whisk eggs, parsley and 1/4 cup cheese until mixed. In same skillet, melt 1/2 tablespoon butter over medium-high heat and add half the egg mixture. Tilt pan or spread eggs to cover bottom of pan. Cook until set, lifting omelet with rubber spatula to allow uncooked egg to flow underneath.

Top omelet with 1/4 cup grated cheese and half the mushroom mixture. Fold up filled portion over center of omelet and roll it out onto serving plate. Repeat with remaining butter, egg mixture, cheese and mushroom mixture. Garnish with parsley sprigs.

This recipe yields 2 servings.

Comments: Dried mushrooms may be easier to find than fresh wild mushrooms, and theyre available all year. To use rinse, soak in warm water for 20 minutes and squeeze dry. Strain the soaking liquid and use to flavor soups and sauces.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.