My husband and I always talk about opening up a bed and breakfast when we retire as sort of a light at the end of the tunnel scenario. In preparation for this dream I make about 3 omelettes a week. I have developed my own way of perfecting it so the eggs come out perfectly. This omelette is one of my favorites. I love the combination of mushrooms and goat cheese. This recipe only serves one but can easily be tripled to serve for a brunch situation. I hope you enjoy it.

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