""Oh my gosh!! This is the best omelet I have ever had in my life!" was one reaction when I served these omelets to my guests. They are the biggest, lightest, tastiest omelets you will ever make, and the ginger ale is the secret!"
In a blender, combine eggs, ginger ale, baking soda, salt, and pepper. Blend on high until mixture is frothy - about 30 seconds.
Pour one quarter of it into hot skillet, and cook until sides are done. Carefully flip over omelet and cook 2 minutes. While in the skillet, spread 2 Tbsp. cream cheese onto one half, and top with a few spoonfuls of mushrooms.
Fold omelet over the filling, and remove from pan onto plate.
Sprinkle about 1/4 cup Provolone onto top of omelet, and top with 1/4 cup salsa, and dollop of sour cream.
To serve all four omelets at once, make omelets first and add only the shredded cheese. Then place omelets onto a platter and place in a warm oven as you make them. When all omelets are done, top with salsa and sour cream, and present the omelets on the platter. A pie server is great for getting them from the platter to the plates.