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Omelette With Black Truffle

Author - Michel Lombardi

Portions - for 2


Chicken egg - 6 pieces

Butter - 50 g

Black truffles (possible to find it even online) - 20 g

Sea salt to taste

Ground white pepper to taste


  1. Beat the eggs in a bowl.

  2. Add thin slices of truffle and mix with eggs. If you want to achieve a strong taste and aroma of truffles, leave the mass to infuse a little - 5 minutes should be enough.


How to check the quality of eggs


  1. Heat the pan and melt the butter, but do not let it burn.

  2. Lightly salt and pepper the egg mass and pour it into the pan.

  3. As soon as the edges of the omelette “take”, gently turn the “pancake” with a spatula. Be careful not to overcook - the surface should remain slightly damp. In general, this process should take no more than a minute.

  4. Gently place the omelet on a plate and wrap in a roll.