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
Private Baux de Provence & Saint Remy de Provence Wine Tour from Marseille
Create your perfect private wine tour in Provence, tailored to your preferences (half-day or full-day). Whether you want to combine wine tasting with stunning landscapes, charming villages, or cultural exploration, we’ll design an itinerary just for you.
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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
Quiche Basics: Mastering the French Classic
June 4, 2021
Although not typically Provencal, quiche is definitely French. You find variations of this savoury tart in most bakeries, grocery stores and many lunch menus. The Quiche Lorraine is indeed the classic version, originating from the northeastern region of France. Any quiche recipe starts with eggs, cream, and (usually) cheese. After that, the sky is the …
Mushroom Season: Tarte aux Trompette de la Mort a Wild Mushroom Tart Recipe
December 20, 2017
his is a recipe Didi and I made up (mostly Didi!) when given an enormous bag of freshly foraged Trompette de la Mort mushrooms. It’s wonderful as a starter, but could easily be a full meal when paired with a nice salad. Any mushrooms will do, but wild mushrooms do seem to really make this. If you can’t be bothered to make the béchamel, it’s fine without.…
Mushroom Tart with Truffle Salt a Beautiful Recipe for Fungi Lovers
October 26, 2017
David's original post for Mushroom Tart with White Truffle Salt. The white truffle is unique to Italy. Alba, in particular, is reputed to have the best of the "White Gold." In Provence, the black truffle is typically found in the cooler, wetter months from November to early March. …
Black Truffle Risotto – Risotto à la truffe tuber brumale
January 30, 2026
France produces approximately half of the world’s black truffles, primarily from Provence. Because they are difficult to farm, truffle hunters and their hounds forage for them in nature among the roots of trees like oak, hazel, and chestnut. Traditionally, pigs with their keen sense of smell were used to find these delicacies, though today hounds …
No Comment