Ingredients for Andorran Portabella Omelet
- 1 shallot
- 3 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large portabella mushroom cap
- 1 tablespoon fresh tarragon
- 4 large eggs
- 1/2 cup grated Gruyère cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Andorran Portabella Omelet? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Andorran Portabella Omelet
- 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.
- Add the sliced portabella mushrooms to the skillet. Cook, stirring often, until tender, about 5 minutes.
- Stir in 1 tablespoon of chopped fresh tarragon. Transfer the mushroom mixture to a bowl and set aside.
- 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.
- Add the remaining 1 tablespoon of butter to the skillet. Heat over medium-high heat until the butter melts and the foam subsides.
- Pour the whisked eggs into the hot skillet. Cook until the bottom is set and lightly golden, about 1 minute.
- Using a fork, gently lift the edges of the cooked eggs, tilting the pan to allow the uncooked egg to flow underneath.
- Before the eggs are completely set, sprinkle half of the grated Gruyère cheese over one half of the omelet (away from the handle).
- Spoon the mushroom and tarragon mixture over the cheese.
- Sprinkle the remaining cheese over the filling.
- Using a heatproof spatula, carefully fold the other half of the omelet over the filling. Tilt the pan to help roll the omelet.
- Slide the omelet onto a plate and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
8g
Fat
100g
Carbs
2g
