Sautéed Mushroom Omelet

Sautéed Mushroom Omelet
Photo by Scott Phillips


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


Best Wine Deals

See More Deals

Snooth Media Network