Breakfast Omelette

One of the advantages of working the Farmer's market is easy access to organic produce.  Scott always brings home the most interesting mix of ingredients from Harmony Valley Farms where he works.  The neighboring stands also give him merchandise at the end of the day, so we had this giant bag of organic oyster mushrooms, sheeps milk fresh feta cheese and some herbs from the raised bed garden to work with when he made breakfast today.  For anyone who has never seen an oyster mushroom up close, they are a work of art.  Oyster mushrooms remind me of coral reefs, as there are many fans of mushroom that extend from a single base.  They are delicate, slightly chewy mushroom, and are milder in flavour than a shitake.  Oyster mushrooms come in a wide range of colours, yellow, pink, white and a greyish tone.  All of them that I have tasted so far are delicious.
So, to make the breakfast omelette, Scott scrambled together two eggs and poured them into a lightly buttered sauté pan, then he added some oyster mushrooms, separated from the base, some chopped chives and fresh basil from the garden and some crumbled sheep's milk feta.  The end result was restaurant good, and very easy to make!