Omelette With Shaved Truffle Recipe
By Sil Amalfi
Delicious, simple and rustic Mediterranean food - it’s what I’m accustomed to and very passionate about, thanks to my Calabrian (southern Italian) born parents: dad for his fresh homegrown figs/herbs/vegetables and organic chicken eggs; mum for her pasta, legume, meat and fish dishes.
Ingredients:
- 1 Whole black truffle in real truffle juice by Forest Garden. (Can substitute with Truffles carpaccio)
- 2-3 organic eggs.
- pinch of sea salt - can use Fleur de Sel salt.
- cracked black pepper (as required) - can use Salt Odyssey pepper.
- splash of water.
- chopped fresh parsley/chives (from my herb garden) - extra chives for serving.
Method:
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Beat eggs, water, s/p, herbs in a bowl till blended.
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Butter is usually used to melt in a small frying pan but as I’m lactose intolerant, I use a dash of olive oil till I reach a medium heat.
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When warm, pour in omelette mix and begin swirling the pan (in a circular motion) over the heat, until the edges start to cook and the centre of the eggs begin to bubble. Continue this swirling motion for another 5 - 10 seconds.
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Once the eggs begin to set and there is just a little bit of liquid remaining in the centre, remove from heat and tilt the pan in the opposite direction. With a rubber spatula, gently lift the omelette from underneath at the high end of the pan, and begin rolling towards the lower end.
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Position the pan off-centre of your plate and continue to roll the omelette. It should drop into the centre of the plate.
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Garnish with extra chives and serve with these quality shaved black truffles. Enjoy!
Buon Appetito!
