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Categories:Viewed: 63 - Published at: 2 years ago
Ingredients
- 2 -3 eggs
- 2 tablespoons water
- 1 teaspoon soy sauce
- salt and pepper, to taste
- 1 tablespoon butter
- 1 medium carrot, sliced thinly
- 3 -4 button mushrooms, sliced
- 1 small red bell pepper, chopped
- minced garlic, to taste
- 12 teaspoon dried tarragon
- 12 teaspoon paprika
- 1 slice cheese (mild or nutty type) or 2 tablespoons grated cheese (mild or nutty type)
Method
- Chop the vegetables as directed.
- Melt the butter in a large frying pan over medium-high heat.
- Add the onion, carrot and pepper.
- Saute 1-2 minutes.
- Add the garlic, and saute another 1-2 minutes.
- Add the tarragon and paprika.
- Lower the heat and let the vegetables cook slowly and soften.
- Add more butter if necessary.
- Meanwhile, mix the eggs, water, soy sauce and salt and pepper in a bowl.
- Add the mushrooms into the vegetables in the frying pan.
- Cook another 5-10 minutes on low heat.
- Cover pan to retain moisture.
- Spread vegetables in pan with spatula so they are pressed down and as flat as possible.
- Pour the egg mixture over them.
- Sprinkle the cheese over the top.
- Turn the heat up slightly.
- Using a metal spatula, gently lift the edges of the omlete that is forming.
- Tilt the pan to let the unset egg flow down against the edges.
- Cover the pan and let the egg set further.
- This should take another 5 minutes or so.
- Lift around the edges with the spatula to loosen the omelet.
- Slide omlet on to a serving plate.
- Serve with crusty bread, and a nice white wine (if you partake).
