15 min

Soufflé omelet with Périgord black truffle

Name: Soufflé omelet with Périgord black truffle
Cook time: 15 min
Yield: 4
Ingredients: x 6.00 Eggs; 40.00 shavings Périgord Black Truffle; 60.00 g Charentes-Poitou Butter PDO

You'll adore this easy but oh-so-tasty omelet with Perigord black truffles. This incredible truffle is also known as the "black diamond" because of its unique aromas. Simply stunning!

Ingrédients Pour

Eggs x 6
Truffe noire du Périgord

40 shavings Voir la fiche
Beurre AOP Charentes-Poitou

60 g Voir la fiche

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Préparation

Separate the egg whites from the yolks. Beat the whites until soft peaks form. Whisk the yolks with a pinch of salt.

Gently incorporate the whites into the yolks using a spatula, then incorporate the truffles.

Grease a small frying pan with butter, then pour in the mixture over a medium heat. Cook for approximately 5 minutes, then fold the omelet in half and serve straightaway.