Black Truffle Omelette Recipe

Grate and slice

Grate the Gruyère and set aside. Finely slice the chives. If using a fresh truffle, gently clean it with a soft brush or paper towel and thinly slice or shave about 8–10 g; reserve a few very thin shavings for garnish.

Beat eggs

Crack the eggs into a bowl, add the milk, sea salt and black pepper. Using a fork or whisk, beat vigorously until fully combined and slightly frothy (about 20–30 seconds). The milk loosens the eggs for a creamy texture.

Heat pan

Place a nonstick or well-seasoned 8-inch skillet over medium-low heat. Add the butter and olive oil and let the butter melt gently; you want it hot but not browning (about 1–2 minutes). Swirl the pan to coat evenly.

Cook eggs slowly

Pour the beaten eggs into the skillet and let them sit undisturbed for 10–15 seconds until the edges begin to set. Using a silicone spatula, gently pull the set edges toward the center while tilting the pan slightly to allow the uncooked egg to flow to the edges. Repeat this motion every 10–15 seconds so the eggs cook slowly and create soft curds; total cooking time for this stage is about 1.5–2 minutes. The surface should still look slightly glossy — not fully dry.

Add fillings

When the eggs are mostly set but still a little soft on top, sprinkle the grated Gruyère evenly over one half of the omelette. Distribute the shaved truffle slices over the cheese so the aroma infuses into the warm eggs. If using truffle oil, drizzle 1/4 teaspoon lightly over the filling (optional).

Fold and finish

Use the spatula to gently fold the omelette in half over the filling. Let it cook for another 20–30 seconds so the cheese begins to melt but the interior remains creamy. Turn off the heat and let the residual heat finish the omelette for 30 seconds to 1 minute — this prevents overcooking and keeps a tender, custardy interior.

Slide the omelette onto a warm plate. Top with the reserved thin truffle shavings, sprinkle the chives, and finish with a few drops (about 1/4–1/2 teaspoon) of black truffle oil if using for extra aroma. Add microgreens if desired and serve immediately with the toasted bread and butter on the side.