Soft Herb and Mushroom Omelet

Ingredients

• 1 cup sliced cremini mushrooms
• 2 tbsp grass-fed unsalted butter
• 1 garlic clove, minced
• 3 large pasture-raised organic eggs
• 1 tbsp finely chopped fresh tarragon leaves
• 0.5 tsp kosher salt
• 0.25 tsp freshly ground black pepper

Instructions

1. Cook mushrooms in dry pan 3 min; add 1 tbsp butter and garlic, cook 3 min more. Remove and set aside.
2. Whisk eggs with tarragon, salt, and pepper. Melt remaining butter over medium heat; add eggs and tilt pan to distribute. Scrape gently toward center.
3. Scatter mushrooms on one side when bottom is set but top is still slightly runny. Fold bare half over; slide onto a plate.

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