Herb Omelet With Sautéed Mushrooms - cooking recipe

Ingredients

2 tbsp finely chopped fresh flat-leaf parsley
2 tbsp finely chopped chervil
2 tbsp finely chopped chives
2 tbsp finely chopped tarragon
3 tbsp butter
2 tbsp olive oil
8 oz cremini mushrooms, halved
2 tsp finely grated lemon peel
1 tbsp lemon juice
12 None eggs

Preparation

Combine herbs in a small bowl.
Heat 1 tbsp each of the butter and oil in a large skillet on high heat. Add mushrooms; cook, stirring, 5 mins. Stir in 2 tbsp of the water; cook until water evaporates and mushrooms are tender. Transfer mushrooms to a bowl. Stir in lemon peel and juice and 2 tbsp of the herb mixture. Cover to keep warm.
Gently whisk eggs and 1/3 cup water in a large bowl. Whisk in remaining herb mixture.
Heat 1/2 tbsp of the remaining butter and 1 tsp of the remaining oil in a medium skillet on medium heat. When butter mixture bubbles, pour a quarter of the egg mixture into pan. Cook, tilting pan, until egg is almost set. Tilt pan backwards and fold omelet in half. Cook 30 seconds then slide onto serving plate. Repeat, wiping out pan before each addition to make a total of four omelets.
Serve omelets topped with sauteed mushrooms.