3 tbsp. butter
1 shallot, peeled and minced
1 clove garlic, peeled and minced
8–10 small fresh morels, cleaned, trimmed,
and coarsely chopped
Salt and freshly ground black pepper
1 tsp. finely chopped fresh parsley
1 tbsp. heavy cream
1. Preheat oven to 450°. Melt 2 tbsp. butter over medium-low heat in a medium omelette pan or nonstick skillet. Add shallots, garlic, and morels and cook, stirring frequently, for 5 minutes. Add 2 tbsp. water and continue cooking until morels are soft, 5 minutes more. Season to taste with salt and pepper, stir in parsley, and transfer to a bowl.
2. Lightly beat eggs and cream together in a medium bowl, then season with salt and pepper. Wipe out skillet, then melt remaining 1 tbsp. butter over medium-high heat. Add eggs and cook for 30 seconds, lifting cooked edges to allow uncooked egg to flow underneath. Spoon morel mixture into center of eggs (eggs should still be slightly runny). Fold omelette closed, then transfer to a nonstick or lightly buttered cookie sheet, folded side down. Bake until puffed and golden, about 3 minutes. Slide onto a warmed plate and serve garnished with additional chopped parsley, if desired.