Truite de Carreroles #EattheWorld

 This Andorran Mushroom Omelet is made with ingredients common to the area and makes a wonderful breakfast or Meatless Monday night meal.

Join us as we travel to Andorra to Eat the World......

Amy of Amy's Cooking Adventures invited members of this group to join her in exploring the cuisine of Andorra.  Amy was inspired to choose Andora while reading The Call of the Camino for another group we both belong to, the Cook the Books Club.

I really enjoyed the book and was inspired to make and share a Bocata de Atún afterward.  You can find the recipe, along with my book review, in this post, which is based on the actual journey. 

I was happy to find a second recipe tied to the birthplace and home of the novel's protagonist.  Andorra is situated in the Pyrenees between France and Spain, renowned for its skiing and duty-free shopping.  One of the protagonists in this novel lived there as the property was being purchased for these ski resorts, creating problems and animosity between the landowners.

The foods of Andorra are homey, comforting, and rustic.  This omelet is no exception.  Savory mushrooms, fresh spring scallions, flavorful tarragon, and complex gruyere combine with eggs to make a lovely, filling meal.

I adapted this recipe from one found at The Global Kidchen.  I halved the recipe and made one large omelet that Frank and I shared. 

Let's take a look at what the other Andorran recipes being shared today:

• Ànec amb Pera by Culinary Cam
• Pa Amb Tomaquet by Amy's Cooking Adventures
• Truite de Carreroles by A Day in the Life on the Farm
• Vegan & Gluten Free Trinxat by Sneha's Recipe

Yield: 2 servings

Author: Wendy Klik

Truite de Carreroles (Andorran Mushroom Omelet)

 This Andorran Mushroom Omelet is made with ingredients common to the area and makes a wonderful breakfast or Meatless Monday night meal.

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

Ingredients

• 4 eggs
• 1 T. minced tarragon leaves
• 1-2 scallions, white and light green parts, thinly sliced
• 1 clove garlic, minced
• 4-5 baby bella or wild mushrooms, thinly sliced
• 3-4 oz.  Gruyere cheese, shredded
• 2-3 T. butter
• salt and pepper, to taste

Instructions

1. Whisk the eggs with the tarragon in a small bowl.  Set aside.
2. Heat 1 Tablespoon of the butter in a non-stick skillet.  Add the mushrooms, scallions, and garlic.  Season with salt and pepper, and cook until the mushrooms release their liquid and brown as it dissipates.  Remove to a plate and set aside.
3. Heat the remaining butter in the skillet, reduce the heat to medium-low, and add the eggs.  Let cook, undisturbed, until the bottom and sides start to set.  Push the sides into the center of the pan, allowing the egg on top to flow down into the pan.  Continue in this manner until no more egg flows.
4. Sprinkle the mushroom mixture down the center of the omelet, and cover with cheese.  Place a lid on the pan and cook until the cheese is melted and any egg on top is set.
5. Fold one side of the egg over the filling.  Repeat on the other side, then turn onto a platter for serving.
6. This omelet will serve 2 people.  Alternatively, you can divide the omelet ingredients into 2 smaller portions.

Notes

Adapted from a recipe found at Global Kidchen

Nutrition Facts

Calories

480

Fat (grams)

39 g

Sat. Fat (grams)

21 g

Carbs (grams)

5 g

Fiber (grams)

1 g

Net carbs

4 g

Sugar (grams)

2 g

Protein (grams)

28 g

Sodium (milligrams)

696 mg

Cholesterol (grams)

420 mg

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Property of A Day in the Life on the Farm