Quick Mushroom Truffle Omelette for Two
Lunchtime Meals · Petra Carter · Provencal Recipes · TasteThe beautiful thing about eggs is you can eat them for any meal – breakfast, lunch or dinner. Egg dishes are generally quick to make, like this Mushroom and Truffle Omelette recipe.
For the best result, muster the patience to allow the black truffle to “sit” with the eggs. By storing your truffle with the eggs in an airtight container for two (2) days, this allows the truffle fragrance to permeate the eggs.
Mushroom and Black Truffle Omelette
Delicious and easy a quick lunchtime meal or light dinner.
Ingredients
- 1 handful mushrooms cleaned and sliced
- 4 large eggs fresh
- 1 tbsp cream
- salt and pepper
- 15 g black truffles
- 20 g butter
Instructions
- Begin by lightly frying the sliced mushrooms in a little butter.
- Crack the eggs into medium-sized mixing bowl and add in the cream.
- Season, whisk together until light and fluffy, then stir in the fried mushrooms.
- Slice your truffles as finely as possible and set aside.
- Heat your non-stick pan, melt the butter, then tip the egg mixture into it, carefully pushing it around on the edges with a flexible spatula.
- When the top of the omelette is almost set, sprinkle your sliced truffles on top then fold it in half.
- Serve immediately with a green salad and some crispy warm bread.
Tried this recipe?Let us know how it was!
More on Black Truffles in Provence
Elusive Truffles Hunting for Black Gold in Provence
Provence’s Black Truffle Demystified
The Truffle Dogs in Provence and Black Gold
The Truffle Markets in Provence – Planning Your Visit and Recipes
Full day Bandol & Cassis Discovery Wine Tour from Marseille
Begin your journey in the medieval village of Le Castellet, perched elegantly atop a wooded hill overlooking lush vineyards. Next, venture into the renowned Bandol wine region.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Long Weekends and Short Breaks in ProvenceRelated Provence Articles
Recipe for Wild Mushroom Bisque
November 16, 2016
As the weather gets cooler, my go-to dinner is often a hearty soup and a winter salad. Sturdy vegetables available in the late fall and winter such as squash, root vegetables, broccoli and cauliflower often combined with dried legumes and mushrooms lend themselves to a slow simmer on the stove top. Making soup is a satisfying Sunday afternoon activity. …
Savoury Tart Recipe: Courgette and Parma Ham
November 2, 2016
The freshness of the season's first courgettes married with the saltiness of the parma ham and parmesan cheese, baked to perfection in a fluffy egg delight on a flaky round of puff pastry.…
Spanish Tortilla Fan? Make Room for La Trucha from Nice
September 4, 2023
Eggs and Swiss chard are the main ingredients in la trucha, a culinary favourite in Nice, France. Like the Spanish tortilla de patatas, made with egg and potato, la trucha covers a range of meals from snack food to picnic fare to a light meal. Easy to prepare and served hot or cold, la trucha …
Trouchia Zucchini Omelette a Variation on the Nicoise Classic
May 1, 2023
The problem with growing zucchini in your kitchen garden (potager) is that it often ripens all at the same time. When my garden produces more zucchini than I can possibly consume, the problem is what to do with the bounty. Thankfully I remembered trouchia, a favourite dish from Nice, France, usually prepared with Swiss chard …
No Comment