Mushroom Omelette last night. A Normandy version from zabeth David's French Country Cooking.

Lightly beat and season 3 eggs.
Chop some mushrooms (and ham if you like)
Saute the mushrooms in butter and season.
Start the ommelette.
Pour a tablespoon of cream into the mushrooms and heat but don't let the cream reduce.
Add a grating of fresh nutmeg.
Add to the omelette while the omelette is still creamy.
Fold the omelette.   

I had mine with a rocket salad, some oven chips and a glass of red.