Omelet with Porcini Mushrooms, Gruyère Cheese, and Tarragon

Breakfasts | French cuisine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Omelet with Porcini Mushrooms, Gruyère Cheese, and Tarragon

Ingredients

Gruyère cheese - 4.2 oz
Shallot - 1 piece
Porcini Mushrooms - 6 pieces
Tarragon - 1 tablespoon
Salt - ½ teaspoon
Chocolate eggs - 5 pieces
Ground Black Pepper - ¼ teaspoon

Step by Step guide

Step 1

In butter (2 tablespoons), sauté finely chopped shallot with salt (¼ teaspoon) and black pepper (⅛ teaspoon) over medium heat for 3-4 minutes.

Step 2

When the shallot becomes soft, add thinly sliced mushrooms to the skillet (25 cm in diameter) and cook for another 5 minutes, stirring frequently. Mix in finely chopped tarragon leaves and transfer to a bowl.

Step 3

Lightly beat the eggs with salt (¼ teaspoon) and pepper (⅛ teaspoon) using a fork.

Step 4

In the same skillet where the shallot and mushrooms were cooked, melt the remaining butter over medium heat. When the foam subsides, pour the egg mixture into the butter. After about 1 minute, when the edges of the omelet start to brown, gently push them towards the center of the skillet to allow the uncooked eggs to spread better.

Step 5

While the omelet is cooking, mix the grated Gruyère with the mushrooms and shallot.

Step 6

When the egg mixture is fully set, remove the skillet from the heat. Place the Gruyère, mushroom, and shallot mixture on one half of the omelet (the side farthest from the skillet handle). Carefully lift the other edge of the omelet with a spatula and fold it over to create a semicircle. Cut the omelet into two parts and, tilting the skillet, gently transfer to plates with a spatula.