Black Truffle Omelette

• 2 tablespoons unsalted butter
• 4 large eggs
• 2 tablespoons heavy cream
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 ounce black truffle, thinly sliced
• 2 tablespoons finely chopped chives

Steps

1. 1 Crack the eggs into a bowl, add the heavy cream, and whisk until well combined.
2. 2 Season the egg mixture with salt and pepper.
3. 3 Heat a non-stick skillet over medium heat and add 1 tablespoon of butter.
4. 4 Once the butter is melted and bubbly, pour in the egg mixture.
5. 5 Let the eggs cook undisturbed until the edges set, then gently lift the edges with a spatula to let the uncooked egg flow underneath.
6. 6 After about 2 minutes, sprinkle the black truffle slices evenly over one half of the omelette.
7. 7 Carefully fold the omelette in half over the truffles.
8. 8 Add the remaining tablespoon of butter to the top of the omelette and let it melt, cooking the omelette for another 1-2 minutes until just set.
9. 9 Transfer to a plate, sprinkle with chives, and serve immediately.

Equipment

• Non-stick skillet
• Spatula

Variations

• Add a sprinkle of grated Parmesan cheese for extra richness.

Substitutions

• If black truffle is too pricey, use porcini mushrooms for an earthy alternative.

Pairings

• A crisp Chardonnay or a strong espresso.

Nutrition

Tips

• Use the freshest truffles you can find for the best flavor.
• If truffles are unavailable, use high-quality truffle oil sparingly as a substitute.

Storage

This omelette is best enjoyed fresh, but if needed, store in the refrigerator for up to 24 hours. Reheat gently in a skillet over low heat.

Freezing: Does not freeze well due to the delicate texture of the eggs.

Serving Suggestions

• Serve with a side of fresh fruit or a simple green salad.

FAQ