Sautéed Mushroom Omelet

Sautéed Mushroom Omelet
Photo by Scott Phillips


  • 1-½ tsp. unsalted butter; more as needed
  • 1 tsp. unsalted butter
  • filling (above)
  • ½ tsp. chopped fresh tarragon
  • 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)
    • 1 Tbs. water
    • 1 small clove garlic, minced
    • 1 Tbs. chopped fresh flat-leaf parsley
    • 2 pinches kosher salt
    • Several grinds freshly ground black pepper
    • 4 grinds freshly ground black pepper
    • ¼ tsp. kosher salt
    • 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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