Sautéed Mushroom Omelet

Sautéed Mushroom Omelet
Photo by Scott Phillips


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

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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