An omelette is one of those simple pleasure, with endless variations. My omelettes don't look at all like the classic French variety. I like to put the filling in when the eggs are just starting to firm up, which helps to melt the cheese a bit. Then I roll it up like an enchilada. I suppose this is a typical American-style country omelette, but I don't care much about formal distinctions. What matters to me is the flavor, and this particular combination shows one of my favorite uses for pickled chantrelles. The beautiful baby cantharellus shown on top of this particular omelette came as a gift from Italy, collected and preserved by my friend Stefano Musso.
Simply stir the eggs vigorously, adding the parsley, salt and pepper. Melt a bit of butter in a non-stick pan on high heat, and pour the eggs in. Let them spread around the edges and firm up for a minute, then place the mushrooms, basil and feta in the middle. Roll into thirds by flopping each side over to the middle, and slide out onto a plate. Garnish with a few capers if desired. Serves two.