How To Make Tarragon and Mushroom Omelette
This fluffy omelette has a delightful tarragon and mushroom filling and is perfect for a weekend breakfast or brunch.
Serves:
Ingredients
- 8 eggs
- 1/4 cup of milk
- 1/4 cup of chopped fresh tarragon
- 1 cup of sliced mushrooms
- 1 tbsp of butter
- Salt and pepper to taste
Instructions
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In a bowl, whisk together the eggs and milk.
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Heat a non-stick pan over medium heat and add the butter. Once melted, add the mushrooms and sauté until softened.
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Add the egg mixture to the pan and let it cook until the edges start to set.
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Sprinkle the tarragon over the eggs and use a spatula to fold the omelette in half. Cook for another minute until the eggs are set.
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Serve hot with a sprinkle of salt and pepper.
Nutrition
- Calories : 170kcal
- Total Fat : 12g
- Saturated Fat : 5g
- Cholesterol : 385mg
- Sodium : 208mg
- Total Carbohydrates : 2g
- Dietary Fiber : 0g
- Sugar : 1g
- Protein : 14g
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