At medium-high heat, heat 1 teaspoon of the butter in a pan.
Add mushrooms. Cook for 4-5 minutes.
Add salt, a sprinkling of tarragon, half the chives, and your greens. Cook for another 2-3 minutes, or until most of the liquid is absorbed.
While mushrooms are cooking, crack eggs into a bowl and beat vigorously with a fork. Add water and beat again.
In another pan, heat the rest of the butter over a medium flame. Make sure butter covers bottom of pan (if it doesn't, add more).
When butter sizzles, add eggs. When edges of omelet begin to turn opaque, add the rest of the chives and the parsley.
Add a little salt. (Keep an eye on the heat -- turn down if necessary.)
Dump cooked mushrooms and greens onto one half of omelet. Dust with Parmesan cheese and pepper.
Begin loosening edges of omelet with rubber spatula. Using spatula, fold egg over mushrooms. Cook until egg is not too runny and serve.
Felisa Rogers studied history and nonfiction writing at the Evergreen State College and went on to teach writing to kids for five years. She lives in Oregon’s coast range, where she works as a freelance writer and editor.