In small bowl, with a fork, lightly beat together eggs, water and tarragon (if using). Season with salt and
pepper to taste.
In 8-inch (20 cm) nonstick skillet, melt butter over medium-high heat. Add mushrooms and onion and cook
until tender, about 2 minutes. Remove vegetables to a plate.
Add egg mixture to skillet. As mixture sets at edges, use spatula to gently push cooked portions to the
centre, tilting and rotating pan to let uncooked egg flow underneath. Just before completely set, spread
evenly in pan. Spoon filling over half the omelette; fold uncovered side over filling and lift onto serving plate.
Garnish with fresh tarragon, if using.
In Partnership with Foodland Ontario.
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