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.