Sautéed Mushroom Omelet

Sautéed Mushroom Omelet
Photo by Scott Phillips


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