Ingredients
- 2-1/2 teaspoons butter
- 2 cups oyster mushrooms (cleaned)
- Salt
- 2-3 leaves fresh tarragon (minced)
- 1 tablespoon onion chives (chopped)
- 1 handful baby arugula and chard
- 3 eggs
- 1 tablespoon water
- 1 teaspoon parsley (chopped)
- Grated Parmesan cheese
- Pepper to taste
Directions
- At medium-high heat, heat 1 teaspoon of the butter in a pan.
- Add mushrooms. Cook for 4-5 minutes.
- Add salt, a sprinkling of tarragon, half the chives, and your greens. Cook for another 2-3 minutes, or until most of the liquid is absorbed.
- While mushrooms are cooking, crack eggs into a bowl and beat vigorously with a fork. Add water and beat again.
- In another pan, heat the rest of the butter over a medium flame. Make sure butter covers bottom of pan (if it doesn't, add more).
- When butter sizzles, add eggs. When edges of omelet begin to turn opaque, add the rest of the chives and the parsley.
- Add a little salt. (Keep an eye on the heat -- turn down if necessary.)
- Dump cooked mushrooms and greens onto one half of omelet. Dust with Parmesan cheese and pepper.
- Begin loosening edges of omelet with rubber spatula. Using spatula, fold egg over mushrooms. Cook until egg is not too runny and serve.
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