An omelette is simple egg dish that needs only a few ingredients. This can be as plain as eggs by themselves or it may be filled with your favorite breakfast meats and veggies. For this recipe I keep it very simple and allow the truffle to shine through, but it can be easily modified to add your favorite ingredients.
Truffle Omelette
Tony HueyEasy White Truffle Omelette
Tony Huey
1
5 minutes
10 minutes
American
Breakfast
Omelettes are very simple and easy to make. Sometimes I add a whole load of toppings/filling, but when I add truffle sauce, I keep it simple and allow the truffle flavor to be the star of the meal. For this recipe I simply use mushrooms, onion, and a little cheese.
Ingredients
3 Eggs, beaten
2 tsp Truffletopia White Truffle Sauce
1-2 tbsp butter, or other grease (I used bacon grease, but you can certainly replace with olive oil)
2 tbsp onion, chopped
3 medium white mushrooms, sliced or chopped based on preference
1/2 oz pecorino romano cheese, shredded (other sharp cheese like parmesan can a substitute)
Directions
Add butter or grease to medium pan, on high heat, and add onion and mushrooms. Cook until browned.
Put cooked onion and mushrooms in a small bowl, and let your pan cool.
Beat 3 eggs in a small/medium bowl. Add Truffletopia White Truffle Sauce, and beat into eggs thoroughly.
Shred pecorino cheese.
Put pan back onto low heat, and pour eggs. Tilt pan to allow eggs to cover bottom of pan in an even layer.
When eggs are mostly cooked, add mushrooms and onion with a slotted spoon to one half of the eggs. Sprinkle cheese atop the same side of the omelette.
Fold omlette, and let cook for a minute or two.
Flip omelette, and let cook on other side for an additional two minutes.
Serve and enjoy!