Black truffle omelette
Western food
Appetizers
This omelette features the aroma of black truffles and the texture of a soft, semi-boiled egg. The trick to making a nice finish is to lay a generous amount of butter and olive oil on top before pouring the egg mixture into a frying pan.
Cooking time: 15 minutes
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How to make it
1
Break the eggs into a bowl, chopped black truffles, add [A], and mix well with a whisk.
2
Put olive oil and unsalted butter in a frying pan and heat over high heat. When the unsalted butter has melted, pour in the egg mixture from [1].
3
Mix gently with chopsticks, and when they start to harden, do not touch them and reduce the heat to medium heat. Put it together from the edges in the center and remove it in a bowl half-boiled state. It takes about 1.5 minutes to cook on the fire.
4
Finish with sliced black truffles, parmesan cheese and Italian parsley. It's finished by placing warmed tomato concusse mainly.
Ingredients for 3 people
-
- egg
- 3 pieces
-
- Use it in small chopped black truffles
- About 15g
-
[A]
- salt
- A pinch
-
- Parmesan cheese
- 1 tablespoon
-
- White pepper
- A little
-
- Italian parsley
- A little
-
- Truffle oil
- 1/2 tsp
-
- milk
- 1 tablespoon
-
- Olive oil
- 1 tsp
-
- Unsalted butter
- 10g
-
- For black truffle
- A little
-
- For finishing parmesan cheese
- A little
-
- Italian parsley finish
- A little
-
- For finishing tomato concasse
- 1 tablespoon
