Quick Mushroom Omlette

This morning I decided to make a quick mushroom omlette.
I sliced about 5 small mushrooms and sauteed those in olive oil.
I removed mushrooms from the pan and set them aside, then
added two beaten eggs to the pan, then added the mushrooms back,
and some salt, pepper and dried Spanish tarragon I grew.
Cover the pan and let it cook on medium low till middle doesn't jiggle.

This is what Spanish tarragon looks like; all parts of the plant are edible.
It grows about a foot tall and sprawls a bit on the ground.
It dies down to the ground in winter but comes back in Spring.
Spanish tarragon is also called Mexican or Texas tarragon.
I urge you to grow herbs in your garden.
They have little to no pests, don't need much care and are easy to dry.

Look at how yellow those eggs are in the omlette. 
I got them from a local person who raises chickens for eggs.
That's two eggs, the eggs were so large the egg carton wouldn't close.
I'd say they were jumbo size instead of extra large.
I could fold the omlette over but why?
I think it looks pretty just the way it is.
Thanks for reading and for all your comments.