Andorran Mushroom And Cheese Omelette
Recipe: #42112
January 08, 2024
"Andorra is a small country, sandwiched between France and Spain, so their food is influenced by both. This is a good breakfast, lunch, or dinner."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (1033.1 g)
- Calories 1438.4
- Total Fat - 97.4 g
- Saturated Fat - 40 g
- Cholesterol - 2827.1 mg
- Sodium - 3281.4 mg
- Total Carbohydrate - 18.5 g
- Dietary Fiber - 1.5 g
- Sugars - 4.4 g
- Protein - 115.2 g
- Calcium - 689.2 mg
- Iron - 14.1 mg
- Vitamin C - 0 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Cook shallot in 2 Tbsp butter with 1/4 teaspoons salt and 1/8 teaspoons pepper in a 10-inch nonstick skillet over medium heat, stirring occasionally, until softened, 3 to 4 minutes.
Step 2
Stir in mushrooms and cook, stirring often, until tender, about 5 minutes.
Step 3
Stir in tarragon and transfer to a bowl.
Step 4
Beat eggs with 1/4 tsp salt and 1/8 tsp pepper until well combined.
Step 5
Heat remaining tablespoon of butter in same skillet over medium-high heat until foam subsides, then add eggs and cook until underside is set, about 1 minute.
Step 6
With a fork, pull set eggs to center, letting uncooked eggs run underneath.
Step 7
Before eggs are completely set, add mushroom mixture and cheese to one half, on side away from handle.
Step 8
Fold other half of eggs over filling with a heatproof rubber spatula, tilting pan as you roll omelet onto a plate.
Tips
No special items needed.
1 Reviews
You'll Also Love
