Mushroom Omelet

The mushroom filling can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Reheat gently in a small saucepan over low heat, adding a splash of cream if needed to restore consistency. The omelet itself must be made fresh to order.

Omelets are best served immediately and do not store well, as the eggs become rubbery when reheated. Leftover mushroom filling can be refrigerated in an airtight container for up to 3 days and used in other dishes like pasta, over toast, or as a savory crepe filling.