Mushroom Omelette Reinvented

If you have been interested about nutrition and weight loss you must know about the lchf diet (low carb high fat). Its main point is that in order to feel satisfied and not hungry you better consume fats instead of the other two groups of nutrients - proteins and carbohydrates (and carbs are the worst). This of course is a quite simplified explanation and whoever is interested might read more about it on DietDoctor.com. Although it sounds a bit harsh at times (like excluding and avoiding all fruit from diet) I can see the logic behind it.
I was researching on savoury options to eat this weekend after shamelessly indulged in cakes and high sugar content (and I am going to write about it soon) when I found that suggestion of mushroom kind of pâté that can be used for omelette filling I don't remember where. The idea seemed so good I had to try it asap.
And this is what I came up with. 
Alternatively the mushrooms could be blended when cooked for smoother spread.

Mushroom Omelette 

Products:

(Serves 1; filling serves 4-5)

for the Mushroom filling:

10 g butter

450 g mushrooms

3-4 cloves garlic crushed

3 tbsp finely chopped coriander leaves

Salt

100g Philadelphia cheese

for the omelette:

2 eggs

5 g butter

Method:

In a pan heat the butter until melted and add the diced mushrooms and garlic on medium to high heat. Brown for 5 minutes. Add the coriander leaves and salt and brown until all juices are absorbed (10 minutes).

Remove from heat and leave aside to cool then combine with the Philadelphia cheese.

Make the omelette - melt the butter on high heat and add the beaten eggs. Turn over to make sure it's ready in both sides. (approx. 2-3 minutes)

Leave to cool in a plate for a while. Spread the mushroom filling and roll.

Ready!

The mushroom Philadelphia filling can be made in advance and kept in the fridge for a couple of days.