Voici l'omelette

I'm not trying to be pretentious here, the title means "here is the omelet." It's been a while since I've made an omelet. We've made dozen of frittatas, using up bits and pieces of leftovers. Peter has become the first man of frittatas. I've been thinking about making a simple straight-forward omelet for a while. The one I came up with is with mushrooms and cheese. With the addition of a bit of salt and pepper that's all that's in there. For a substantial one-dish lunch I use 5 eggs, beaten lightly with some half and half or milk. The cooking vehicle is our single non-stick skillet lubricated with a bit of olive oil and butter. Once the butter is melted I add the eggs and leave them alone for 2-3 minutes. Then I start lifting the edges with a spatula to let the liquid on top run underneath. Oh, I should mention, it's a good idea to keep the heat at no more than medium low. When you think it's close to the point where you want to fold it, add some sauteed mushrooms and some grated cheese. The type of either is entirely according to your taste. If you think you can manage it, fold it into thirds. Otherwise once in half is fine. I like to leave the center slightly wet, but that's up to you.