12 eggs
3/4 c. half and half
3/4 tsp. salt
1/8 tsp. pepper
2 tbsp. butter
Mushroom Sauce (recipe follows)
Fresh parsley sprigs

Separate 2 eggs and beat whites (at room temperature) until stiff but not dry. Set aside. Beat yolks in a medium bowl until thick and lemon colored. Stir in 2 tablespoon half and half, 1/8 teaspoon salt and dash of pepper into yolks; fold whites into yolks.

Heat an ovenproof 7 inch omelet pan or heavy skillet over medium heat until hot enough to sizzle a drop of water. Add 1 teaspoon butter; rotate pan to coat bottom. Pour in egg mixture all at once and gently smooth surface. Reduce heat and cook omelet about 5 minutes or until puffy and lightly browned on bottom, gently lifting omelet at edge to judge color. Bake at 350 degrees for 10 minutes or until lightly browned on top. Loosen omelet with spatula, and fold in half. Transfer to serving plate and top with about 3 tablespoon mushroom sauce. Yield: 6 omelets repeating above directions.