Truffled Omelet Recipe

Whisk eggs

Crack the 4 eggs into a medium bowl. Add 2 tbsp whole milk, 1 tsp salt, and 1 tsp freshly ground black pepper. Whisk vigorously until uniform and slightly frothy, about 20–30 seconds.

Cook mushrooms

Heat a nonstick or stainless-steel skillet over medium-high heat. Add 1 tsp olive oil and when it shimmers, add the sliced mushrooms and the minced shallot. Spread mushrooms in an even layer and let them cook undisturbed for 2 minutes to brown, then stir and continue cooking 2–3 minutes until golden and any liquid has evaporated.

Season mushrooms

Season the mushrooms with a pinch of salt and a pinch of freshly ground black pepper. Remove from heat and transfer to a small bowl; set aside.

Melt truffle butter

Return the same skillet to medium-low heat. Add 1 tbsp unsalted butter and 1 tbsp black truffle butter. Swirl until melted and foamy but not browned (about 30 seconds).

Pour eggs and set

Pour the whisked egg mixture into the skillet. Immediately tilt the pan to spread eggs evenly. Use a silicone spatula to gently stir the eggs in small circular motions for about 10–15 seconds to create small curds, then stop stirring and let the eggs set for 20–30 seconds at the edges.

Shape omelet

As the eggs begin to set but still look slightly glossy on top, use the spatula to lift the edges, tilting the pan to let uncooked egg flow underneath. Continue until mostly set but still moist on top (about 30–45 seconds more).

Add fillings

Evenly scatter the sautéed mushrooms across one half of the omelet. Sprinkle 3 tbsp shredded Fontina cheese over the mushrooms.

Fold and finish

Carefully fold the empty half of the omelet over the filled half using the spatula. Let cook 20–30 seconds to melt the cheese and finish cooking—avoid overcooking; the interior should remain soft. If desired, cover the pan for 15–20 seconds to help the cheese melt.

Plate and garnish

Slide the omelet onto a warm plate. Dot the top with a small additional smear (about 1/2 tsp) of black truffle butter or drizzle 1/2 tsp truffle oil, and scatter the sliced chives. If available, shave a few thin slices of fresh black truffle on top.