👨‍🍳 作り方

1. 1

   Crack the eggs into a bowl, add half the salt and pepper, and whisk until well combined. Stir in the chopped tarragon.

2. 2

   In a medium non-stick skillet, melt 1 tablespoon of butter over medium heat. Add the sliced mushrooms and sauté for 3-4 minutes until tender. Add the sliced scallions and cook for another 2 minutes. Remove the mushroom and scallion mixture from the pan and set aside.

3. 3

   Reduce the heat to medium-low. Add the remaining 2 tablespoons of butter to the same skillet. Once the butter has melted and the foam subsides, pour in about 1/2 cup of the egg mixture. Cook until the underside is set, about 1-2 minutes. Gently pull the cooked egg towards the center with a fork, allowing the uncooked egg to flow underneath.

4. 4

   When the eggs are almost set, spoon about a quarter of the mushroom mixture and grated Gruyere cheese over one half of the omelette. Fold the other half of the omelette over the filling using a heatproof spatula. Tilt the pan to help roll the omelette onto a plate.

5. 5

   Repeat with the remaining egg mixture and filling to make additional omelettes. Serve immediately.