Omelette with mushrooms and tarragon
2 servings
30 minutes
Omelet with mushrooms and tarragon is an exquisite blend of simplicity and refined taste. American cuisine borrowed this elegant recipe from French traditions, adding a casual richness to it. Tender mushrooms sautéed with onions in butter create a rich aroma that beautifully complements the airy egg mixture with cream. Tarragon adds a light sweet-spicy note to the dish, making it truly unique. This omelet is perfect for a cozy breakfast or light dinner and pairs wonderfully with crispy bread and fresh vegetables. Its delicate texture, harmony of flavors, and exquisite aroma make it not only filling but also an unforgettable culinary experience.
1
Heat olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add finely chopped onion and cook, stirring, for 3-5 minutes until soft. Add thinly sliced mushrooms and cook for another 3-5 minutes, stirring. Season with salt and pepper and transfer to a small bowl.
- Olive oil: 1 tablespoon
- Butter: 5 tablespoon
- Yellow onion: 1 head
- Fresh mushrooms: 120 g
- Salt: to taste
- Freshly ground black pepper: to taste
2
In a large bowl, beat the eggs and add cream and finely chopped tarragon leaves. Season with salt and pepper.
- Chicken egg: 6 pieces
- Cream 30%: 2 tablespoons
- Tarragon: 1 stem
- Salt: to taste
- Freshly ground black pepper: to taste
3
Wipe the pan with a paper towel and place it on high heat. Add the remaining butter, then pour in the eggs and immediately start stirring to achieve a heterogeneous texture, cooking until the eggs are about a third set. Place the mushrooms in the center of the pan in a strip, then carefully fold the edges of the omelet over the filling. Cook for about a minute and transfer to a warm plate.
- Butter: 5 tablespoon
- Chicken egg: 6 pieces
- Fresh mushrooms: 120 g