Instructions

Heat both skillets. Heat a knob of butter in the pan with larger diameter over low heat. Heat the pan with smaller diameter over medium heat and add also a knob of butter; when hot, add the mushrooms. Meanwhile, beat the eggs, season to taste and set apart. Season the mushrooms with tarragon and incorporate the beaten eggs. Add the grated cheddar cheese to the mixture of eggs and mushrooms.
Sauté the mushrooms in the same skillet, pour the mixture and heat it over medium-high heat until browned. Turn it over with the help of the pan with larger diameter; let it curdle until getting the desired doneness. Serve it accompanied by an arugula salad.

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