Ingredients:
- 3 Eggs
- Dap of Butter
Preparation:
Time: 10 Minutes
Yield: Serves 2
- In a mixing bowl, crack open the eggs and beat them until the yolks and whites are fully blended. Add the teaspoon of Melchiorri Truffle Sauce to the eggs and whisk again to ensure the truffle flavor is evenly distributed.
- Place a non-stick skillet on the stove over medium heat. Add a dab of butter to the pan and let it melt, swirling the pan to coat the bottom evenly. Wait until the butter starts to bubble slightly but is not browning.
- Pour the egg and truffle mixture into the skillet. Let it cook undisturbed for a few moments until the edges start to set. With a spatula, gently lift the edges of the omelette, tilting the pan to let the uncooked egg flow underneath.
- Once the omelette is mostly set but still slightly runny on top, use the spatula to fold it in half. Allow it to cook for another minute to ensure it's fully set, then slide it onto a plate.
- For an extra touch of elegance, you can drizzle a little more truffle sauce over the top of the omelette or serve extra on the side.
