Sautéed Mushroom Omelet

Sautéed Mushroom Omelet
Photo by Scott Phillips

Ingredients

  • 1-½ tsp. unsalted butter; more as needed
  • ¼ lb. cremini or white button mushrooms, wiped clean, stems trimmed, and thinly sliced (to yield about 2-cups)
  • 2 Tbs. grated Fontina
  • 4 grinds freshly ground black pepper
  • 1 small clove garlic, minced
  • 1 Tbs. water
  • Several grinds freshly ground black pepper
  • + 10 more ingredients
    • ½ tsp. chopped fresh tarragon
    • filling (above)
    • ¼ tsp. kosher salt
    • 1 tsp. olive oil
    • 1-½ tsp. olive oil
    • 2 large or extra-large eggs
    • 1 tsp. chopped fresh-tarragon (optional)
    • 1 Tbs. chopped fresh flat-leaf parsley
    • 1 tsp. unsalted butter
    • 2 pinches kosher salt

In a large heavy sauté pan, heat the oil and butter over high heat. When the foam subsides, add the mushrooms and sauté until they’re nicely browned and tender, adding butter if needed. Stir in the garlic and salt; sauté until fragrant, 1 min. Remove the pan from the heat, add the parsley, as wel...

View full recipe at Fine Cooking

Comments


Best Wine Deals

  • $21.69
    21% off
    Clarendon Hills Grenache Clarendon Old Vines
    Clarendon Hills Grenache Clarendon Old Vines 2006
  • $31.99
    20% off
    Château Carbonnieux Sémillon-Sauvignon Blanc Blend Pessac-Léognan Blanc
    Château Carbonnieux Sémillon-Sauvignon Blanc Blend Pessac-Léognan Blanc 2011
See More Deals





Snooth Media Network