Omelet with Mushrooms and Tarragon

Breakfasts | American cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Omelet with Mushrooms and Tarragon

Ingredients

Olive Oil - 1 tablespoon
Butter - 5 tablespoons
Spanish onions - 1 head
Fresh Mushrooms - 4.2 oz
Salt - to taste
Ground Black Pepper - to taste
Chocolate eggs - 6 pieces
Tarragon - 1 stem
10% cream - 2 tablespoons

Step by Step guide

Step 1

Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the finely chopped onion and cook, stirring, for 3-5 minutes until soft. Add the thinly sliced mushrooms and cook for another 3-5 minutes, stirring. Season with salt and pepper and transfer to a small bowl.

Step 2

In a large bowl, beat the eggs and add the cream and finely chopped tarragon leaves. Season with salt and pepper.

Step 3

Wipe the skillet with a paper towel and place it over high heat. Add the remaining butter, then pour in the eggs and immediately start stirring to create a scrambled texture, cooking until the eggs are about one-third set. Place the mushrooms in the center of the skillet in a strip, then carefully fold the edges of the omelet over the filling. Cook for about a minute and transfer to a warm plate.