- ½ cup sliced fresh mushrooms
- 3 eggs
- TarragonFresh thyme
- Havarti Creamy Cheese, 4 slices
- Salt and pepper
- Toasted pine nuts to garnish
Creamy Cheese Omelet with Sautéed MushroomsBy Chef Suzanne Husseini
Sautee mushrooms in 2 tbs butter till cooked and lightly browned on med high heat. Season with salt and pepper and fresh thyme and tarragon and set aside.
Beat eggs season with salt and pepper.
Using a non stick fry pan melt 2 tbs butter. Then pour in beaten egg. Stir quickly for a few seconds to partially set. Place cooked mushrooms in center and Havarti Creamy on top. Fold over the two sides and keep on heat for a few seconds to melt cheese. Remove from heat serve with salad and crusty bread.
Recipe by @suzannehusseini