Black Truffle & Mushroom Omelette Recipe

parboil

Place the halved/quartered baby potatoes in a pot, cover with cold water, add a pinch of salt, bring to a boil and simmer 8–10 minutes until just tender but not falling apart. Drain and let steam-dry for 2 minutes.

pan-roast

Heat a large skillet over medium-high heat. Add olive oil and butter. When butter foams, add potatoes cut-side down in a single layer. Cook without disturbing 4–5 minutes until golden brown. Toss, then season with smoked paprika, salt, and pepper. Continue to cook 3–4 minutes until crisp and cooked through. Stir in chopped parsley off the heat and keep warm.

prepare mushrooms

Heat a nonstick or stainless steel skillet over medium heat and add 0.5 tbs unsalted butter. When butter melts and is hot, add the sliced wild mushrooms and a pinch of salt. Sauté 4–6 minutes until they release their liquid and begin to brown. Add minced shallot and garlic and sauté 1–2 minutes until aromatic. If using, deglaze with 1 tbs white wine and cook until liquid evaporates. Stir in thyme, then transfer the mushrooms to a bowl and keep warm.

beat eggs

Crack the eggs into a bowl, add 2 tbs whole milk, 1 tsp salt, and 1/4 tsp black pepper. Beat vigorously until uniformly blended and slightly frothy.

cook omelette

Wipe the skillet clean, return to medium-low heat, and add 1 tbs unsalted butter. When butter foams but before it browns, pour in the beaten eggs and tilt the pan to evenly distribute. Using a spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg runs to the edges. After 60–90 seconds the base will be mostly set but top still slightly wet.

fill & finish

Spoon the warm mushrooms evenly over one half of the omelette. Dollop the Boursin cheese in small mounds over the mushrooms (approximately 60 g). Using a microplane or sharp knife, shave black truffle over the filling (reserve a few shavings for garnish). If using, drizzle 1/2 tsp truffle oil sparingly over the filling. Fold the empty half of the omelette over the filling and let it sit in the pan 20–30 seconds to warm the cheese. Carefully slide the omelette onto a warm plate, seam-side down.

In a small bowl combine 1 tsp extra-virgin olive oil, 1 tsp lemon juice, 1/8 tsp salt, and 1/16 tsp black pepper. Toss the mixed baby greens, halved cherry tomatoes, and thinly sliced shallot with the dressing just before serving so greens remain crisp.

Place the omelette on the plate alongside a portion of brunch potatoes and the petite salad. Garnish the omelette with remaining shaved black truffle and scatter microgreens or chives on top. Serve immediately.