1-1.5lb Fresh Mushrooms
1 large Onion
2-3 tbspns Sour Cream
Salt and Pepper to taste

12 Eggs (for 3 omelettes)
Salt and Pepper to taste
1 tspn Chopped Parsley Butter
1 tbspn Grated Yellow Cheese (Ementaler, Parmesan)

FILLING: Slice the fresh mushrooms into thin strips and finely dice the root ends. Mince the onion and sautee with the mushrooms and butter. When the mushrooms soften, add the salt, pepper, and sour cream. The filling should be thick.

OMELETTES: Preheat oven to 350 deg F. Whisk the eggs, 4 at a time, and add salt, pepper, and chopped parsley. Pour the whisked eggs into a very hot, buttered cast iron frying pan. When top surface of eggs is thickened and no visible liquid egg remains, slide the omelette onto an oven-safe plate. Pour half of the filling over the omelette. Make and place the second omelette on top and cover with the remaining filling. Make the third omelette and slide it on top of the filling again. Sprinkle the grated cheese over the top and place into the oven for 5-10 minutes.

Serving suggestion: Serve the omelette with a dry red wine a green salad seasoned with lemon, olive oil, salt, a pinch of sugar, and possibly some crushed garlic.