Ingredients
2 teaspoons unsalted butter
2 ounces sliced mixed mushrooms (such as oyster, cremini and shiitake)
1 clove garlic, minced
2 large eggs
1 tablespoon whole milk
½ teaspoon chopped fresh tarragon
⅛ teaspoon salt
⅛ teaspoon ground pepper
3 tablespoons shredded fontina cheese
½ teaspoon chopped fresh chives
Directions
Melt butter in a small nonstick skillet over medium heat. Add mushrooms; cook, stirring often, until tender and lightly browned, 5 to 7 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute.
Meanwhile, whisk eggs, milk, tarragon, salt and pepper in a small bowl. Once the mushrooms are tender, stir the egg mixture into the pan. Cook, tilting the pan to let the egg run around the edges, until the egg forms a thin, even layer. Continue to cook, reducing the heat if browning too quickly, until just slightly wet, 1 to 2 minutes. Sprinkle with cheese. Use a spatula to roll up the omelet. Transfer to a plate; sprinkle with chives How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first weHer and 2-5 lbs every week after. Visit us atdietaefectiva.net To more about our program CG
