Andorran Portabella Omelet Recipe

Ingredients for Andorran Portabella Omelet

• 1 medium shallot, finely chopped
• Unsalted Butter
• 1/4 teaspoon salt
• Black Pepper
• Portabella Mushrooms
• Fresh Tarragon
• 4 large eggs
• Gruyere Cheese

How to Make Andorran Portabella Omelet

1. Finely chop the shallot. In a 10-inch nonstick skillet, melt 2 tablespoons of butter over medium heat. Add the shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook, stirring occasionally, until softened, about 3-4 minutes.
2. Add the sliced portabella mushrooms to the skillet. Cook, stirring often, until tender, about 5 minutes.
3. Stir in 1 tablespoon of chopped fresh tarragon. Transfer the mushroom mixture to a bowl and set aside.
4. In a separate bowl, whisk together the 4 large eggs with 1/4 teaspoon salt and 1/8 teaspoon black pepper until light and frothy.
5. Add the remaining 1 tablespoon of butter to the skillet. Heat over medium-high heat until the butter melts and the foam subsides.
6. Pour the whisked eggs into the hot skillet. Cook until the bottom is set and lightly golden, about 1 minute.
7. Using a fork, gently lift the edges of the cooked eggs, tilting the pan to allow the uncooked egg to flow underneath.
8. Before the eggs are completely set, sprinkle half of the grated Gruyère cheese over one half of the omelet (away from the handle).
9. Spoon the mushroom and tarragon mixture over the cheese.
10. Sprinkle the remaining cheese over the filling.
11. Using a heatproof spatula, carefully fold the other half of the omelet over the filling. Tilt the pan to help roll the omelet.
12. Slide the omelet onto a plate and serve immediately. Enjoy!