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1
Chop the vegetables as directed.
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2
Melt the butter in a large frying pan over medium-high heat.
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3
Add the onion, carrot and pepper.
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4
Saute 1-2 minutes.
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5
Add the garlic, and saute another 1-2 minutes.
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6
Add the tarragon and paprika.
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7
Lower the heat and let the vegetables cook slowly and soften.
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8
Add more butter if necessary.
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9
Meanwhile, mix the eggs, water, soy sauce and salt and pepper in a bowl.
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10
Add the mushrooms into the vegetables in the frying pan.
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11
Cook another 5-10 minutes on low heat.
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12
Cover pan to retain moisture.
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13
Spread vegetables in pan with spatula so they are pressed down and as flat as possible.
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14
Pour the egg mixture over them.
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15
Sprinkle the cheese over the top.
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16
Turn the heat up slightly.
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17
Using a metal spatula, gently lift the edges of the omlete that is forming.
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18
Tilt the pan to let the unset egg flow down against the edges.
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19
Cover the pan and let the egg set further.
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20
This should take another 5 minutes or so.
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21
Lift around the edges with the spatula to loosen the omelet.
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22
Slide omlet on to a serving plate.
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23
Serve with crusty bread, and a nice white wine (if you partake).
