Truffle & Mushroom Omelette Recipe

DIRECTIONS

1. 1

   Mise en place

   Prepare all ingredients: wipe mushrooms clean and slice; shave fresh truffles; grate Comté; wash and dry arugula; halve Campari tomatoes; beat eggs with heavy cream; have salt and pepper within reach.

2. 2

   Mushroom filling

   In a skillet, heat olive oil and 1 tablespoon butter over medium heat. Add the sliced mushrooms and a pinch of salt. Sauté until deeply browned and moisture has evaporated, about 6-8 minutes. Remove from heat and reserve.

3. 3

   Egg mixture

   In a bowl, whisk together the 4 eggs and 2 tablespoons heavy cream until light and pale. Season with a pinch of salt and a crack of pepper.

4. 4

   Cook the omelette

   Warm a nonstick skillet over medium heat and melt the remaining 1 tablespoon butter. Pour in the egg mixture, swirling to form a thin, even layer. Cook gently until the edges are set but the center is still slightly runny.

5. 5

   Assemble

   Scatter the grated Comté cheese evenly over one half of the omelette. Add the mushroom filling and 2 teaspoons shaved fresh truffles on top. When the cheese begins to melt and the omelette is almost set, fold the other half over and cook for 1 minute more to meld flavors.

6. 6

   Plate and garnish

   Slide the omelette onto a warm plate. Top with fresh arugula and arrange halved Campari tomatoes on the side. Drizzle with a touch more olive oil, finish with cracked pepper and a light sprinkle of salt if desired.