Sautéed Mushroom Omelet

Sautéed Mushroom Omelet
Photo by Scott Phillips


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