As seen in Gourmet Traveller by Andy Harris
- 3 eggs
- 2 tbsp pouring cream
- 20 gm unsalted butter
- 20 gm fresh truffle, thinly sliced
- Using a fork, lightly whisk eggs and cream in a bowl and season to taste with sea salt and freshly ground white pepper.
- Melt butter in an 18cm non-stick frying pan over medium heat until foaming, add egg mixture and cook for 3-5 minutes, using a fork to push edges into centre of pan and allowing uncooked mixture to run to edge of pan, or until base and edges are just set.
- Add truffle slices in the last 30 seconds of cooking and remove frying pan from heat. Stand for 1 minute, then fold omelette into thirds, transfer to a plate and serve immediately.