Prep 3 mins
Cook 2 mins
Awesome for comfort food when you have the house to yourself. Be careful not to over-spice (especially if you use freshly cracked peppercorn)!!! Less is more! I used the peppercorn and it ended up being WAY too much, even though it didn't look like it when it was in the bowl before I cooked it. If you want to opt for less cholesterol, try using 3 egg whites instead of 2 whole eggs.
- 2 large eggs
- salt and pepper (or freshly cracked peppercorn)
- 1 pinch garlic powder
- 1 pinch tarragon
- 2 pinches sweet basil
- 2 ounces mushrooms (fresh or canned)
- Set burner to medium to medium high (depending on your preference).
- Whisk eggs in a small bowl.
- Whisk in remaining ingredients.
- If burner is on medium, pour the eggs onto the pan first.
- If burner is on medium high, whisk in mushrooms before pouring onto pan.
- Flip omelette constantly so mushrooms don't burn.
- Use your better judgement as to when the omelette is ready (all ovens are different). My omelette took a little under 2 minutes on medium high.
This was easy to make & a satisfying brunch. I thought the added spices were a nice touch. I would have preferred something added to the mushrooms~~ some cheese or sauce would add a creamy element or some onions and green pepper would elevate the mushrooms. I did use canned mushrooms. Thank you for sharing your recipe! Made for Fall 08 Pick A Chef.
"Less is more" didn't work that well for me this time around!! Maybe it's because I used half a cup of All Whites in place of the two large eggs, but the listed amounts of seasonings weren't anywhere near too much. I would definitely add more next time! Still, it was a quick and simple omelette. Almost anything with mushrooms is a winner in my book! Thanks for posting.