Black Truffle Omelette
16 grams truffle per person
2 eggs per person
24 hours before cooking, place the unsliced truffles in an airtight container with the eggs.
3 hours before cooking, break the eggs and mix with thinly sliced truffles and salt and pepper. Refrigerate.
Just before cooking. Beat vigorously.
Heat 2 tablespoons of oil in a frying pan. When very hot, gradually pour the mixture into the pan.
Stir occasionally, and when the omelette starts to become firm, fold in half.
Slide onto a serving dish and serve immediately.