Andorran Portabella Omelet

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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.

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Steps

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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.

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Stir in mushrooms and cook , stirring often , until tender , about 5 minutes.

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Stir in tarragon and transfer to a bowl.

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Beat eggs with 1 / 4 tsp salt and 1 / 8 tsp pepper until well combined.

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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.

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With a fork , pull set eggs to center , letting uncooked eggs run underneath.

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Before eggs are completely set , add mushroom mixture and cheese to one half , on side away from handle.

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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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Ingredients

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shallot, unsalted butter, salt, black pepper, portabella mushrooms, fresh tarragon, eggs, gruyere cheese