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Mushroom and Truffle Omelette

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


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


Units Scale
  • 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


  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.