Black Truffle Omelette




16 grams truffle per person
2 eggs per person
Salt, pepper


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.