Sautéed Mushroom Omelet

Sautéed Mushroom Omelet
Photo by Scott Phillips


  • 2 large or extra-large eggs
  • filling (above)
  • ½ tsp. chopped fresh tarragon
  • 1-½ tsp. olive oil
  • 1 tsp. olive oil
  • 1 Tbs. water
  • 1 tsp. unsalted butter
  • + 10 more ingredients
    • 1 Tbs. chopped fresh flat-leaf parsley
    • ¼ tsp. kosher salt
    • 2 Tbs. grated Fontina
    • 1 small clove garlic, minced
    • 2 pinches kosher salt
    • 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
    • 4 grinds freshly ground black pepper
    • 1 tsp. chopped fresh-tarragon (optional)

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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