Herbed Mushroom Omelette Recipe
Ingredients
1/2 pound mushrooms
5 tablespoons butter
1 teaspoon tarragon leaves, crumbled
8 eggs
1/2 teaspoon tamari soy sauce
1/2 teaspoon sea salt
Dash ground black pepper
Directions
Rinse, pat dry, and slice mushrooms (makes about 2 1/2 cups).
In a large skillet heat butter.
Add mushrooms and tarragon.
Saute 4 to 5 minutes, stirring occasionally.
Beat eggs with tamari, sea salt, and black pepper.
Pour over mushrooms in skillet.
Cook over medium heat.
Loosen set portion with a spatula; tiltpan to let uncooked portion run underneath.
Continue cooking until omelet is set but not dry.
To turn out, loosen edge with spatula.
In a large skillet heat butter.
Add mushrooms and tarragon.
Saute 4 to 5 minutes, stirring occasionally.
Beat eggs with tamari, sea salt, and black pepper.
Pour over mushrooms in skillet.
Cook over medium heat.
Loosen set portion with a spatula; tiltpan to let uncooked portion run underneath.
Continue cooking until omelet is set but not dry.
To turn out, loosen edge with spatula.
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