Mushroom Asagio Omelet with Tarragon~

Sunday morning was kind of lazy today. We wanted to work in the yard and I needed something to fill us up and keep us going until we entertained guests later today for #SundaySupper.

Using fresh ingredients and organic eggs, I whipped up an omelet that was really delicious and gave us just the right amount of fullness and energy to get going outside!

I had a little trouble flipping and folding, but it didn't impact the taste, so we were satisfied. :-)

Ingredients~

4 large eggs, beaten
1 t. salt, divided
1/2 t. cracked pepper
1 T. fresh chopped tarragon
1 c. fresh sliced baby bella mushrooms
1 T olive oil
1 T butter
1/2 c. grated Asagio cheese

Make sure to get the mushrooms and tarragon sliced and chopped before firing up the skillet.

Heat oil and butter on medium high. Saute mushrooms until they get to a rich brown color and their aroma is released. Add a little of the salt to season.

Reduce heat to medium low. Beat eggs with a little of the salt, pepper and tarragon.

Pour into skillet and slowly work it with a spatula to let the liquid move and start to set. Once it looks almost set, sprinkle on cheese and let it cook another minute. Carefully (I am getting better, but not perfect yet,) fold over to make a crescent shape.

Divide among two to three people. Serve with fresh fruit and you have a delicious breakfast or brunch to kick start your day! {Note: whenever you cook with eggs, use a non-stick skillet.}