Andorran Portabella Mushroom Omelet

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: Mix

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.