-
1
Filling-in a frying pan over medium heat, melt the butter.
-
2
Add the shallot and saute until softened, about 2 minutes.
-
3
Increase the heat to med-high and add the oil.
-
4
Add the mushrooms and saute until slightly softened, about 3 minutes longer.
-
5
Add the parsley, salt, and pepper.
-
6
Remove from the heat and cover to keep warm.
-
7
To prepare each omelet, in a bowl, whisk together 2 or 3 eggs, salt, pepper, and 1 tablespoon soda water until smooth.
-
8
Melt 1 tablespoon of the butter in an 8-inch omelet pan or frying pan, preferably nonstick, over medium heat.
-
9
When it begins to sizzle, pour in the egg mixture and stir it in the center with a wooden spatula.
-
10
With the spatula, lift the edges of the egg mixture so the uncooked portion runs to the edge of the pan.
-
11
Vigorously slide the pan back and forth over the heat until the eggs begin to slip freely in the pan.
-
12
When the eggs are lightly cooked but still cream in the center, spoon 1/6 of the filling over the omelet.
-
13
Sprinkle 1 tablespoon of the Gruyere cheese over the filling.
-
14
Shake the pan; if the omelet does not slip easily, carefully loosen the edges with the spatula.
-
15
Slide the omelet onto a plate and, when halfway out, quickly flip the pan over to fold the omelet in half.
-
16
Serve immediately.
-
17
Repeat with the remaining eggs and filling until all the omelets have been made.
