Cheese and champignon omelette

Yes, eggs again!
Eggs are fast to prepare, moreover my hens seem to have decided that Spring is here (hens tend to produce less eggs during Winter), so I have many eggs!
This recipe is by far longer to explain than to prepare.

1 egg
1/2 tsp flour
2 tbsp milk
1 pinch salt

8 very small champignons
30 gr cheese (I used Asiago, but you can choose your favourite cheese that melts well: Emmenthaler, Gruyere, Cheddar...)
butter

Mix the flour with 1 tbsp of milk, making sure that there are no lumps. Add the rest of the milk, the egg and the salt and beat. Let rest.

Sautee the quartered champignons in a bit of butter adding a pinch of salt almost at the end and reserve. Cut the cheese thinly.

In the same pan that you used for the champignons add 1 tbsp of butter and let it melt until lightly brown. Add the egg mixture, making sure that it spreads evenly. Put the cheese and the champignons in a line in the centre of the omelette or cover half of it.
When the egg is slightly congealed fold the empty side(s) over the filling.

Eat hot. Enjoy! ...ups, I forgot taking a picture before eating it!

If you fancy a dessert, use the same recipe and fill with your favourite sweet filling.
My personal favourites are: apricot jam with a splash of Cointreau, orange marmelade or chocolate & rhum (cocoa powder, sugar & rhum or melted chocolate with rhum).