Heat a large sauté pan over medium-high heat. Add olive oil and butter to the pan, then the mushrooms, salt and pepper. Cook for 3-4 minutes until softened and browned.

Stir in half a pouch of Gingery Miso. Transfer half of the mushrooms to a bowl and keep warm.

Whisk the eggs with milk, salt and pepper. Pour the egg mixture into the hot pan with the remaining half of the mushrooms.

Turn the heat down to medium and cook the omelet until set.

Using a wide spatula, fold the omelet in half.

Cut into pieces, top with the remaining mushroom mixture! Sprinkle with parsley or chives and serve with bread and green salad.