Slice the mushrooms.
Heat a skillet over medium-high heat. Add the olive oil and cook mushrooms for 3-5 minutes, until softened. Set aside.
In a medium bowl, whisk together the eggs, heavy cream, salt and pepper.
Heat a skillet over medium-high heat. When the pan is hot, add the butter, swirling it around so that the base and sides get coated. Pour in the egg mixture and gently stir with a spatula, drawing the mixture from the sides to the centre as it sets.
Place the cooked mushrooms over half of the omelette and top with dollops of goat cheese.
Fold the other half on top and press gently. Cook for 3-4 minutes, or until omelette is cooked through. Serve with avocado slices and top with a dollop of creme fraiche. Sprinkle with chopped fresh chives and chilli flakes.
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