Ingredients
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1 bunch green onions
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3 tbsp butter
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2 cups sliced baby bella mushrooms
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1 cup sliced shiitake mushrooms
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1 tsp dried tarragon
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1 cup parsley
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1 (0.75 oz) bunch chives
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8 large eggs
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8 slices Ciabatta bread
Steps
1
Preheat the oven to 200°F. Slice the green onions and set aside. Heat 1 tbsp butter in a skillet over medium heat. Sauté the mushrooms, green onions, and tarragon for 5 min. Season with salt and pepper. Keep warm over very low heat.
2
Chop the parsley and chives and beat together with the eggs. Season with salt and pepper.
3
Heat ½ tbsp butter in a nonstick skillet over medium heat. Add ¼ of the egg mixture and cook for 10–15 seconds, stirring constantly with a fork, until eggs begin to thicken. Using a rubber spatula, pull the edges of the egg to the center. Tip the pan to pour uncooked egg to the sides until omelet is slightly set, about 20 sec.
4
Leave eggs in the pan until the outside of the omelet is solidified, but the egg still feels soft on top. Spread ¼ of the mushroom mixture on the omelet and fold in half.
5
Place the omelet in the baking dish and transfer to the oven to keep warm. Repeat steps 3¬–4 with the remaining egg-mixture, to make 4 omelets total. Just before you’re done, warm the Ciabatta in the oven, then remove everything from the oven and serve.
