Back

Truffled French Omelette

Serves 1
  • Steps
  • Ingredients

Steps

  • Heat a medium non-stick frypan over medium heat. Whisk eggs in a bowl until combined and smooth.
  • Add butter and olive oil, cook until foaming but not browned. Add eggs, season with salt and pepper. (truffle salt if using)
  • Stir with back of a fork whilst moving the pan in a circular motion, breaking up any air bubbles as they form. Stop stirring once eggs start becoming loosely scrambled. Gently swirl the top surface of egg evenly across the pan.
  • Finely grate truffle cheese over omelette, add torn ham and allow to cook for 1 minute. When eggs look creamy on top and set underneath, remove from heat. Tilting the pan away from you, gently fold one edge over egg, approx. one-third of the way across, carefully slide onto a plate continuing to roll omelette over itself, forming a loose cylinder, seam-side down.
  • Finely shave fresh truffle over the top and garnish with chives.

You might like