Mushroom and Truffle Omelette

Making my breakfast a little bit posh! Mushroom and Truffle Omelette is a type of a creamy earthy breakfast omelette filled with mixed mushrooms and finely chopped summer truffles

If you are a truffle lover then this will be the best breakfast for you, it’s just speaks truffles everywhere, truffle salt, truffle oil and finely chopped real truffles, together with the mixed mushrooms it is as earthy as it gets. Combining the elements of creamy custardy omelette with mushrooms, I think you will need anything with this, all you just need to do is savour every spoonful of that goodness.

Mushroom and Truffle Omelette

★★★★★ 5 from 2 reviews

• Author: Raymund
• Prep Time: 10 mins
• Cook Time: 6 mins
• Total Time: 16 mins
• Yield: 2 1x
• Category: Breakfast
• Cuisine: Freestyle

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Description

Mushroom and Truffle Omelette is a type of a creamy earthy breakfast omelette filled with mixed mushrooms and finely chopped summer truffles

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Ingredients

Units MUS Scale 1x2x3x

• 6 pcs large eggs
• 3 tbsp full cream milk
• 250 g mixed mushrooms (Portobello, shiitake, button, porcini), roughly chopped
• 1 tbsp finely chopped truffles
• 50 g butter
• truffle salt, to season
• 1 clove garlic, minced
• black truffle oil

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Instructions

1. In a pan add truffle oil then sauté garlic until fragrant.
2. Add the mushrooms then cook for 2 minutes while occasionally mixing. Season mushrooms with a bit of truffle salt.
3. In a bowl whisk eggs, milk and chopped truffles together.
4. In a non-stick pan, melt butter in medium heat and once it’s all melted pour the whisked eggs, put heat to low then cook eggs while constantly stirring it with a spatula and scraping the bottom and the edges.
5. Once eggs starts to hold its shape but still very moist and custardy, turn the heat off, season with truffle salt then divide it into three serving plates.
6. Top it off with sauteed mushrooms then serve.

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