Dilly Cream Cheese Omelet with Field Mushrooms

We've been really busy at work lately, but that's no excuse for not eating well.  Whip up a simple omelet anytime you're crunched, and you'll be happy you did.  Remember, the French consider an omelet a lunch or dinner dish - they would never consider it for breakfast.  So you're cool having it for dinner.
10 oz fresh mushrooms, sliced (I used mixed field mushrooms)
1 Tbsp butter

4-6 eggs, depending on size and hunger level
2 Tbsp cold water, divided
6-8 slices or wedges cream cheese, about 4 oz
Dash dried dill, about 1/4 tsp in total, divided
Salt and pepper to taste

First brown the mushrooms in a hot wide skillet. Allow them to sizzle loudly and release any water they will. Add the butter, turn down the heat and allow them to brown and flavor nicely. Set aside in a bowl.

Meanwhile, work on omelets. You can do both together (if you are skilled) but you should probably do one at a time. For each omelet, whisk 2-3 eggs in a small bowl to blend well. Add the salt, pepper and half the dill and mix well.

Heat an 8-9 inch non-stick skillet to high heat and spray with oil or add a tab of butter. Let the pan heat almost to smoking and then pour in eggs. Quickly swirl the eggs about the pan to distribute evenly to let eggs set just a bit; you should see a cooked ring form around the edges. Gently tilt the pan and pull edges in towards the center with a plastic spatula. Allow uncooked eggs to fill in the empty spaces you create. Work your way around the omelet to create many, many folds. Keep the medium heat high and work attentively. Never walk away from a cooking omelet!

When most of the egg liquid has been used up you should still see a very wet top surface. Turn heat down to the lowest possible setting. Lay half the cream cheese wedges on one half of omelet. Top the omelet half with the cheese with half the mushrooms. Cover and cook undisturbed for one minute.

Remove from heat and uncover. Tilt omelet half without the topping uphill from other half. Slip a thin plastic spatula underneath the top half and quickly fold over the filled half. This is a deliberate action and should not be done meekly, or you could end up with a half-folded omelet. Be bold, you'll do fine. Then with gentle shaking, slip the omelet onto a plate.

Makes two omelets.