Use fresh mushrooms, if possible. Fry, and drain on brown paper. When the eggs are in the frying-pan, spread the mushrooms on the outermost half of the omelet, so that the other portion will fold over it. Finish as usual.
OMELET WITH TOMATO SAUCE
Spread the outermost half of an omelet with tomato sauce, fold, and finish as usual.
OMELET AU FROMAGE
Prepare [Omelet I], adding half a cupful of grated Parmesan cheese, or dried and grated American cheese, to the egg mixture.
HAM OMELET
Have ready one cupful of cooked ham, very finely minced. Spread on half of the omelet and fold the other part over it.
OYSTER OMELET
One cupful of cooked oysters, minced or not, as preferred. Lay on half of the omelet and fold.