Melt butter in a small pan, heat to high and give the raw mushrooms a deep sear. Once seared, reduce heat to medium and add the shallot.

Once shallots are translucent, toast the black pepper in the pan.

Remove from heat, salt to taste, add parsley, thyme, and gruyere

Whisk together the eggs, heavy cream, and salt, until the egg mixture is as uniform as possible, then add the parsley and whisk to combine.

Melt the butter in the pan over low heat, and then add the egg mixture and use the 'Egg Frenching Technique,' by keeping the egg moving in the pan until thickened, not letting the egg stick at the bottom.

Form the thickened egg into an even sheet and place the omelette filling in the center.

When the egg sheet forms a light crust begin tri-folding or rolling the omelette to create the classic shape

Optional Garnish: Brush omelette with butter, sprinkle with chopped fresh parsley, black pepper, and serve hot.