Black truffle omelette
Instructions
Beat the eggs in a bowl, seasoning them with salt and a pinch of pepper, then add the truffle and mix well.
Heat the oil in a pan and pour the contents of the bowl.
Move the Pan continuously to prevent eggs from sticking together when the bottom is wrinkled, turn the omelette.
Put the pan back on the heat, sprinkle with a little wine and bring to boiling.
Serve hot.
Ingredients and dosing for 6 persons
- 9 eggs
- 100 g of sliced truffles or pate
- Olive oil extra virgin
- Salt
- 1 pinch of pepper
- Little of white wine