Variations on UA's Filet Mignon and Omelette

It was no surprise that United was serving filet mignon for dinner and an omelette for breakfast again. But at least there was some variation this time that generally worked for the better. The "pan-seared filet mignon with porcini sauce" was encrusted with lots of coarsely ground black pepper that I liked (even if the greyish color made it look rather lifeless), while the "shiitake mushroom omelette with Mornay sauce" was, well, filled with some shiitake mushrooms that put a nice spin on it. It sure was a break from the routine.