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Andorran Mushroom And Cheese Omelette

Created by dienia b on January 8, 2024

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)

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.