(*If using plain cheddar, use chives and 1/4 tsp. dried garlic)
Butter for frying
Melt butter on high in a small nonstick skillet. Reduce heat all the way to low as soon as the pan has heated enough to melt the butter but before it begins to brown.
In a medium bowl, crack eggs and whisk. Add yogurt and stir until combined.
Once butter has melted, add half of the egg mixture to the skillet. Swirl the skillet around so that the eggs are evenly distributed on the skillet. Add cheese, herbs and mushrooms. Cover the skillet with a lid and cook approximately 3-5 minutes on low until the eggs are no longer runny. Repeat with second omelette.
Serve warm and top with additional herbs if desired.