Herb Omelette with White Truffle
Drogo
1 - 2
5 minutes
5 minutes
Elevate your breakfast or brunch with this luxurious truffle omelette, where fresh herbs meet the unmistakable aroma of seasonal white truffle. This elegant herb omelette is simple to prepare yet delivers restaurant-quality flavour, making it perfect for leisurely weekend mornings, light lunches or sophisticated starters. Combining fluffy eggs, fragrant herbs and delicate slices of spring white truffle, this recipe transforms an everyday classic into an unforgettable dining experience.
Why You'll Love This Truffle Omelette
It's hard to beat a classic omelette, filled with herbs and gently rolled up while it's still a little gooey in the middle. The residual heat finishes cooking the egg, leaving it beautifully soft, creamy and full of flavour. The addition of fragrant spring white truffle elevates this timeless breakfast dish into something truly special. Its earthy, garlicky aroma perfectly complements the richness of the eggs and the freshness of the herbs, creating an indulgent yet beautifully balanced meal.
Ingredients
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3 eggs
- 15g butter
1 tablespoon chives, finely chopped
1 tablespoon parsley, finely chopped
- 10g spring white truffle
Directions
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Melt the butter in a small, non-stick frying pan.
Crack the eggs into a bowl, add the herbs and some salt and mix well.
Pour the eggs into the pan and cook, stirring quite vigorously to break them up. As they begin to cook, let the eggs set around the edges, lifting them up gently with a spatula to release.
Once the omelette is nearly cooked but is still soft and a bit runny on top, gently fold one edge into the middle. Gently tip the omelette onto the plate, starting from the unfolded edge, rolling it up as you go.
Shave the truffle on top and serve immediately.
Ingredients you'll need
