Omelet with Mushrooms and Tarragon
Breakfasts • American
Description
Omelet with Mushrooms and Tarragon
Ingredients
- Olive Oil 1 tablespoon
- Butter 5 tablespoons
- Spanish onions 1 head
- Fresh Mushrooms 5 oz
- Salt to taste
- Ground Black Pepper to taste
- Chocolate eggs 6 pieces
- Tarragon 1 stem
- 10% cream 2 tablespoons
Step-by-Step Guide
Step 1
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the finely chopped onion and cook, stirring, for 3-5 minutes until soft. Add the thinly sliced mushrooms and cook for another 3-5 minutes, stirring. Season with salt and pepper and transfer to a small bowl.
Step 2
In a large bowl, beat the eggs and add the cream and finely chopped tarragon leaves. Season with salt and pepper.
Step 3
Wipe the skillet with a paper towel and place it over high heat. Add the remaining butter, then pour in the eggs and immediately start stirring to create a scrambled texture, cooking until the eggs are about one-third set. Place the mushrooms in the center of the skillet in a strip, then carefully fold the edges of the omelet over the filling. Cook for about a minute and transfer to a warm plate.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!