Ingredients
- 1 shallot, thinly sliced
- 3 tablespoons butter, divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1 1/2 cups portobello mushrooms, thinly sliced (can use the stems you would normally throw away)
- 1/8 teaspoon dried tarragon
- 6 eggs, beaten
- 4 ounces gruyere cheese, coarsely grated (1/2 cup)
How to Make
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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.
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Step 2: Stir in mushrooms and cook, stirring often, until tender, about 5 minutes.
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Step 3: Stir in tarragon and transfer to a bowl.
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Step 4: Beat eggs with 1/4 tsp salt and 1/8 tsp pepper until well combined.
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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.
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Step 6: With a fork, pull set eggs to center, letting uncooked eggs run underneath.
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Step 7: Before eggs are completely set, add mushroom mixture and cheese to one half, on side away from handle.
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Step 8: Fold other half of eggs over filling with a heatproof rubber spatula, tilting pan as you roll omelet onto a plate.
We hope you enjoy this recipe!
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