Truffled Mushroom Omelette Recipe

Prepare eggs

In a medium bowl, whisk together 6 egg whites and 1 whole yolk until uniform and slightly frothy. Season with 1/4 tsp of the sea salt and 1/8 tsp of the black pepper. Set aside.

Cook mushrooms

Heat a nonstick skillet over medium heat. Add 1/2 tbs of the butter. When the butter is melted and foaming, add the sliced mushrooms, minced shallot, and minced garlic. Cook, stirring occasionally, until mushrooms release their liquid and it evaporates and they turn golden brown, about 6–8 minutes. Add chopped thyme and a pinch (about 1/8 tsp) of sea salt near the end of cooking; stir to combine. Transfer mushrooms to a plate and wipe skillet clean with a paper towel.

Make omelette

Return skillet to medium-low heat and add the remaining 1/2 tbs butter, swirling to coat. Pour the whisked egg mixture into the skillet and tilt the pan to create an even layer. Let eggs cook gently without stirring for about 1–2 minutes until the edges begin to set but the top is still slightly wet.

Add filling

Evenly distribute the cooked mushrooms across one half of the omelette. Sprinkle the shredded white cheddar (1 oz) over the mushrooms. Continue to cook for another 30–60 seconds until cheese starts to melt and eggs are mostly set but still tender.

Fold and finish

Use a spatula to gently fold the omelette in half over the filling. Slide the omelette onto a plate, pressing lightly to seal. Drizzle 1 tsp truffle oil over the folded omelette and finish with the remaining 1/4 tsp sea salt and a small grind of black pepper to taste.

In a small bowl, whisk together 1 tbs extra-virgin olive oil, 1 tsp fresh lemon juice, 1/8 tsp salt, and 1/16 tsp black pepper to make a quick vinaigrette.

Toss 2 cups mixed baby greens, halved cherry tomatoes, and sliced cucumber with the vinaigrette just before serving. Taste and adjust seasoning if necessary.

Arrange the salad on the plate beside the omelette and serve immediately so the omelette stays warm.