This is my friend Leslie’s favorite breakfast recipe. She adapted it from
http://buttoni.wordpress.com/2010/07/07/mushroom-upside-down-omelet-2/

INGREDIENTS:

2 T. unsalted butter
8 large mushrooms, sliced
2 oz. onion, sliced thin
dash salt and pepper
2 T. heavy cream
3 eggs
3 oz. grated smoked Gouda cheese

DIRECTIONS:

Preheat
oven to 350º. Melt butter in no-stick skillet. Saute the onion and
mushrooms until soft, sprinkle with salt and pepper.  Arrange mushrooms and onions at the
bottom of the skillet.  In a separate bowl, beat together the eggs and cream, and then pour the egg mixture over the mushrooms and onions evenly and gently.  Sprinkle the gouda cheese on top and place the skillet in the oven at 350º for 10-15 minutes or until center is no longer
wet.  Use a large spatula to loosen the omelette from the pan, and then flip it over onto a serving plate.