We picked out some brie cheese, mushrooms, and a tomato for the omelette innards. I chopped them up, then fluffed the eggs with a fork.I poured the eggs into the skillet. “Would you flip it?” I asked The Belgian Wonder.He agreed.”I can’t watch,” I confessed. The risk of loss was so great; and the pan, so small. I turned away until I heard it floof into the pan.”You did it?” I asked.”Hold on.” Floof.We don’t call him The Belgian Wonder for nuthin’.Thanks to his dexterity, reflexes, and a skillful flick of the wrist, we ended up with this: Ah, c’est magnifique! (click on the photo to enlarge and gaze upon the bits of brie along the edge, melting into the mushrooms.)I highly recommend the combination of tomatoes, brie, mushrooms, and the skills of a dextrous sous chef for a greatly satisfying breakfast entree.