Burgundy Black Truffle Omelette Recipe
Burgundy truffles are best served raw or very lightly cooked which is why they’re perfect in a delicate but rich omelette. The fat of the butter helps absorb and maximize the flavor and aroma of the truffles.
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Ingredients
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Omelette Ingredients
Method
Cooking Instructions
- 1
Prepare the Egg Mixture
In a mixing bowl, crack the eggs and add salt. Whisk until the mixture is well combined and slightly frothy.
- 2
Heat the Pan
In a non-stick skillet, melt the butter over medium-low heat until it is frothy but not browned.
- 3
- 4
Add Truffles and Chives
Once the omelette is mostly set but still slightly runny on top, sprinkle the shaved or grated Burgundy truffles and chopped chives over one half of the omelette.
- 5
Fold and Serve
Carefully fold the omelette in half over the filling. Cook for another minute to allow the truffles to warm slightly but not cook through. Slide the omelette onto a plate, season with black pepper to taste, and serve immediately.
