Categories: Cheese/eggs 
      Yield: 6 servings 
  
----------------------------------FILLING---------------------------------- 
      2 tb Unsalted butter                   1/4 ts Salt 
      1    Shallot; minced                   1/8 ts Pepper 
    1/4 lb Mushrooms; thinly sliced            2 tb Basil; chopped 
      1    Zucchini; medium/julienned          6 tb Parmesan cheese;grated fresh 
      1    Tomato; medium *               
 
---------------------------------OMELETTES--------------------------------- 
     12    18 eggs; (2 to 3 per person)        1 tb Club soda 
           Pinch salt                          6 tb Unsalted butter; (3/4 stick) 
           Pinch pepper                    
  
  * Peeled, seeded, and coarsely chopped 1. TO MAKE THE FILLING: In a medium 
  skillet, heat the butter over medium heat until melted. Add the shallot and 
  saute` until soft; about 2 minutes. Add the mushrooms and saute` another 2 
  minutes.  Add the zucchini and continue to saute` for 2 minutes. 2. 
   Add the tomato and cook over high heat for 2 minutes to evaporate any 
  excess liquid from the tomato.  Add the salt, pepper, and basil and mix 
  well.  Taste for seasoning. Cover to keep warm. 3. TO PREPARE EACH 
  OMELETTE: Whisk 2 to 3 eggs with ta pinch of salt, a pinch of pepper, and 
  1/2 teaspoon club soda until smooth. 4. Melt 1 tablespoon butter in an 
  8-inch omelette pan or skillet over medium heat until it begins to sizzle. 
  5. Pour in the egg mixture and stir it in the center of the pan with the 
  flat side of a fork. With the prongs of the fork, lift the edges on the 
  omelette so any uncooked mixture runs to the edge of the pan. Vigorously 
  slide the pan back and forth over the heat until the omelette begins to 
  slip around freely. 6. When the omelette is lightly cooked but still creamy 
  in the center, spoon about 2 tablespoons of the filling over the half of 
  the omelette closer to the pan's handle. Sprinkle 1 tablespoon of the 
  Parmesan cheese over the filling. 7. Quickly jerk the pan toward you with 
  the handle so that the other half of the omelette flips over on top of the 
  filling. Slide the folded omelette onto a serving dish. Serve immediately 
  or keep warm in a low oven while preparing the remaining omelettes. ADVANCE 
  PREPARATION: The filling may be prepared 1 day in advance without the basil 
  and refrigerated.  Remove it from the refrigerator 1/2 hour before using, 
  add the basil and gently reheat. Source: The Taste Of Summer