Stuffed Omelettes!

Everything I wanted to blog about is ridiculously depressing; NOT how I wanted to begin the new year. So our first post is on a subject I've never touched before: cooking. Considering I couldn't cook at all before coming to Champaign-Urbana, it's remarkable how much I enjoy it now. I was feeling slightly out-of-sorts, so I decided to try something different for dinner. We've been eating a fair amount of chicken and fish lately, so I decided to try omelettes with a completely vegetarian stuffing: a mushroom persillade. I was improvising, but they came out fairly well; perhaps I'll experiment a little more sometime. For now, though, here's the recipe, meant to serve 3:

6 eggs (2 per omelette. 3 each is entirely reasonable, but my roommates would have none of it!)
4-6 tablespoons of cubed mushrooms
1 clove garlic, chopped fine
1 tablespoon shallots, chopped fine
3 tablespoons of chopped parsley
1 tablespoon butter
a hint of chives (added at the last minute for no discernible reason)
Salt and pepper to taste. (I thought half a teaspoon of salt per omelette would be excessive, but it turned out just right.)

Blend the persillade ingredients: parsley, garlic and shallots. Melt the butter in a skillet, and add the mushrooms and persillade. Saute for a few minutes, stirring well, and take the mix off the fire.
For each omelette, beat the eggs with salt and pepper, and add the chives. The manner of adding the stuffing depends on your skillet and personal preferences. If you have a reasonably large skillet, you probably want to add oil and heat it well; the omelette will cook in seconds. If so, add a third of the mushroom persillade to the beaten eggs and mix well before pouring the eggs onto the pan.
Our omelette skillet is too small for this technique to work well when cooking more than a single egg. What works for me is to add the eggs to the skillet when the oil is not too hot, immediately followed by the mushroom persillade.
The rest is standard omelette mechanics; remember to serve hot!