Months can go by without my making one of these, because they demand little more work than I usually want to face in the morning. First, the mushrooms require a quick sautee beforehand, then there's the alertness required of the omelet-making itself. However, recently, I got into the mood, and have been turning out a couple a week. And I've reminded myself that, really, when you're cooking for yourself, omelets are easy. They move right along and, if you screw up a little, the imperfections that result can be faced without shame. What look like dried onion flackes on the mushrooms are, for once, mi).nced shallot.

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