By French Tart on May 23, 2007
Photo by Rita~
Photo by Rita~
"This is a classic recipe, extremely simple and perfect for supper on the day you manage to acquire your first fresh truffle! Truffles have a pungent aroma that permeates the eggs beautifully, even through the shells. Therefore if you plan to make an omelette, store your truffle with your eggs, just a short time of this treatment will make a difference to the flavour of your finished omelette. Make sure your eggs are fresh and treat them lightly, just a gentle whisk with a fork will do. I have to admit to only ever "owning" one TINY fresh truffle - but this recipe will work just as well with French preserved truffles in oil - the bonus being the delectable truffle oil you get to use afterwards......in salads, dressings, omelettes, French cooking & cooking in general!"
Serving Size: 1 (114 g)
Servings Per Recipe: 2
"What a great omelette! and a fantastic tutorial; you are really good at this! I didnt have any truffles but I was given permission to use a substitute; I had a mixture of crimini mushrooms and dried morels that I sautÃ©ed ahead. I made it with only 3 eggs. Hopefully one day I can make it with truffles.Thank you for this fun challenge. Made for ZWT5. Rita"
"Sensationnel omelette! I did make a 2 egg omelette so my pictures here are not as fluffy and do no justice to the omelette if made according to directions. Thank you for a beautiful Brunch. Merci Beaucoup! Made for ZWT5"
"Although I have no truffle to prepare this dish, it sounds very much like the omelette aux truffe I was fortunate to have at "Auberge de la Truffe" in Sorges,France this past spring. I was fortunate enough to be there at the height of the truffle season and the foie gras was the best I have ever had. I will be sure to follow this recipe when I have another black truffle."