Sautéed Mushroom Omelet

Sautéed Mushroom Omelet
Photo by Scott Phillips


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

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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