Andorran Portabella Mushroom Omelet
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? Photo is pats ,I seem to have posted this one 2 times but I don't want to delete this one as it's Sharon lol"
Original is 2 servings
Ingredients
Nutritional
- 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
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.
Tips
No special items needed.
0 Reviews
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