3/4 lb. fresh mushrooms, sliced
1 med. onion, chopped
2 oz. butter
9 eggs
Salt and pepper
Chopped parsley
Chives, chopped
Extra butter, if needed

Quickly rinse mushrooms then slice them. Cook the onion slowly in 1 ounce of butter in a frying pan - they should soften to a golden color. Add mushrooms. As their juices begin to flow, turn up the heat so that by the time they are cooked they are bathed in a small amount of liquid only. Make the omelette and fill with mushroom mixture. Add chives and parsley.