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.
- 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.
Beat eggs, water, s/p, herbs in a bowl till blended.
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.
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.
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.
Position the pan off-centre of your plate and continue to roll the omelette. It should drop into the centre of the plate.
Garnish with extra chives and serve with these quality shaved black truffles. Enjoy!