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Herbed Mushroom Omelette

WholeFood.Chef's picture
  Mushrooms 1⁄2 Pound
  Butter 5 Tablespoon
  Tarragon leaves 1 Teaspoon, crumbled
  Eggs 8
  Tamari soy sauce 1⁄2 Teaspoon
  Sea salt 1⁄2 Teaspoon
  Ground black pepper 1 Dash

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.

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