Andorran Portabella Mushroom Omelet

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Recipe: #39821

November 24, 2022

"From Sharon123 this recipe popped up on Pinterest and I still miss her ,I guess she wanted to play lol This was probably a world tour recipe and Sharon like the veggie lifestyle 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 recipe that will leave you feeling satisfied. This recipe mostly French inspired. Deb said there was to much cheese,can there ever be such a thing?"

Original is 2 servings


  • Serving Size: 1 (1027.9 g)
  • Calories 1450.5
  • Total Fat - 99.7 g
  • Saturated Fat - 41.1 g
  • Cholesterol - 2835.7 mg
  • Sodium - 59192.7 mg
  • Total Carbohydrate - 10.9 g
  • Dietary Fiber - 1 g
  • Sugars - 3.1 g
  • Protein - 121.1 g
  • Calcium - 981.9 mg
  • Iron - 14.6 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.4 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

Step 4


Step 5

And transfer to a bowl.

Step 6

Beat eggs with 1/4 tsp salt and 1/8 tsp pepper,to taste until well combined.

Step 7

Heat remaining Tablespoon butter in same skillet over medium-high heat until foam subsides, then add 1/2 egg mixture eggs and cook until underside is set, about 1 minute.

Step 8

With a fork, pull set eggs to center, letting uncooked eggs run underneath.

Step 9

Before eggs are completely set, add 1/2 the mushroom mixture and 1/2 the cheese to one half, on side away from handle.

Step 10

Fold other half of eggs over filling with a heatproof rubber spatula, tilting pan as you roll omelet onto a plate.


No special items needed.

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