Sautéed Mushroom Omelet

Sautéed Mushroom Omelet
Photo by Scott Phillips


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