ANDORRAN PORTABELLA OMELET
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.
Provided by Sharon123
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- 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.
- Stir in mushrooms and cook, stirring often, until tender, about 5 minutes. Stir in tarragon and transfer to a bowl.
- Beat eggs with 1/4 tsp salt and 1/8 tsp pepper until well combined. Heat remaining Tbsp butter in same skillet over medium-high heat until foam subsides, then add eggs and cook until underside is set, about 1 minute. With a fork, pull set eggs to center, letting uncooked eggs run underneath. Before eggs are completely set, add mushroom mixture and cheese to one half, on side away from handle. Fold other half of eggs over filling with a heatproof rubber spatula, tilting pan as you roll omelet onto a plate.
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Nipa Begum
[email protected]This recipe was a bit bland for my taste. I added some salt, pepper, and garlic powder, and it was much better.
RRR GAMING
[email protected]I'm not a fan of mushrooms, but I liked this omelet. The mushrooms were cooked well and the cheese was melted and gooey.
Hemal Tharinda
[email protected]This omelet was a great way to use up some leftover portabella mushrooms. It was easy to make and very tasty.
Mercy Jay
[email protected]I've made this omelet several times now and it's always a hit. It's quick and easy to make, and it's a great way to get your daily dose of vegetables.
AliRaza ujjan
[email protected]This omelet was delicious! The mushrooms were cooked perfectly and the cheese was melted and gooey. I'll definitely be making this again.
Tebusweke Neithan
[email protected]This recipe was a bit bland for my taste. I added some salt, pepper, and garlic powder, and it was much better.
Farhan Farhan
[email protected]I'm not a fan of mushrooms, but I liked this omelet. The mushrooms were cooked well and the cheese was melted and gooey.
Agboola Emmanuel
[email protected]This omelet was a great way to use up some leftover portabella mushrooms. It was easy to make and very tasty.
Md.Riyajul Islam
[email protected]I've made this omelet several times now and it's always a hit. It's quick and easy to make, and it's a great way to get your daily dose of vegetables.
Yousaf Lilla
[email protected]This omelet was delicious! The mushrooms were cooked perfectly and the cheese was melted and gooey. I'll definitely be making this again.
Junayed Islam
[email protected]This recipe was a bit bland for my taste. I added some salt, pepper, and garlic powder, and it was much better.
Ravid Koriat
[email protected]I'm not a fan of mushrooms, but I liked this omelet. The mushrooms were cooked well and the cheese was melted and gooey.
MD shain Shlim
[email protected]This omelet was a great way to use up some leftover portabella mushrooms. It was easy to make and very tasty.
Mohammad Khan Pardese
[email protected]I've made this omelet several times now and it's always a hit. It's quick and easy to make, and it's a great way to get your daily dose of vegetables.
Joseph Lessing
[email protected]This recipe was a bit bland for my taste. I added some salt, pepper, and garlic powder, and it was much better.
Alamgir Nissan
[email protected]I'm not a huge fan of mushrooms, but this omelet was surprisingly good. The mushrooms were cooked perfectly and the cheese was melted and gooey. I'll definitely be making this again.
mdtuhin tn ali
[email protected]This omelet was a delicious and easy way to use up some leftover portabella mushrooms. I added a bit of chopped red pepper and some crumbled feta cheese, and it was perfect.