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Classic Herb Omelette with Spring White Truffle
Classic Herb Omelette with Spring White Truffle
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Feeds 1 - 2 people 
Prep time 5m
Cook time 5m
Description
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 will warm the egg through while leaving it beautifully soft. Adding spring white truffle makes this classic breakfast into something special.
- 3 eggs
- 15g butter
- 1 tablespoon chives, finely chopped
- 1 tablespoon parsley, finely chopped
- 10g spring white truffle
- 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.
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Ingredients you will need
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Fresh Chives, 100g£6.50Delight in the subtle allure of fresh chives, the tiniest yet most captivating members of the onion family. These petite emblems of flavour are well-versed in the art of enhancing dishes, their mild yet distinctive taste harmonising elegantly with an array of culinary creations. As you explore their... -
The spring white truffle has a very delicate taste. The aroma varies from very strong to medium and the size is generally smaller than winter truffles. The marbling inside has strong white veins with a brown centre, and the outside colour varies from creamy beige to a russet brown. Flown in from Nor...Out of stock
