Mushroom Omelette with Cheddar and Tarragon - Test 1

https://simmeringstarfruit.com/2025/03/28/cheddar-tarragon-mushroom-omelette/#mushroom-herb-cheddar-omelet-recipe

3 servings

1 Tbsp (½ oz/14gr) + 1 Tbsp (½ oz/14gr) butter

1 Tbsp vegetable oil

6 eggs

A generous pinch of salt

½ tsp ground black pepper

150g mushrooms, sliced

3 cloves garlic, minced

(2.7oz/76gr) cheddar cheese, grated

½ cup loosely packed fresh tarragon leaves

1. Melt the first Tbsp of butter in a 10" oven-proof fry pan or omelet pan and bring to a froth, swirling occasionally, until the butter stops crackling and starts to foam and smells slightly nutty, this should take about 3 to 4 minutes.
2. Add the mushrooms and cook, stirring occasionally, until mushrooms are tender and browned, about 10 minutes. Add the garlic and allow to cook for another minute.
3. Clean the pan and reheat, melting the second Tbsp of butter with the oil.
4. Meanwhile, whisk the eggs with the salt and pepper until frothy.
5. Pour eggs into the hot pan and start cooking at medium heat. Lift the egg and tilt the pan to let uncooked egg get underneath.
6. With the oven rack at the mid-way setting, start the grill (or use a salamander if you're so lucky to have one).
7. Evenly spread the cheese across the surface of the omelette, then do the same with the cooked mushroom.
8. Sprinkle the tarragon over all of this.
9. With the egg still uncooked on the surface, (not just slithery but actually jiggly), slip the pan into the oven and broil.
10. When the egg is set and the edges puff up a little, take it out of the oven and carefully fold the omelette before serving.