Sautéed Mushroom Omelet

Sautéed Mushroom Omelet
Photo by Scott Phillips

Ingredients

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

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

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