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🍽️ Creamy Truffle Omelette with Chicory

440 kcal · 30 min · 4 servings

Ingredients

• 30 g black truffle
• 10 eggs
• 4 tbsp whipping cream
• 50 g grated Parmesan
• salt
• pepper (from the mill)
• nutmeg
• 1 red chicory
• 40 g butter
• 4 tbsp vegetable oil

Instructions

1. 1. Wash the truffle thoroughly.
2. 2. Slice the truffle into very thin slices.
3. 3. Set aside a few truffle slices for garnish.
4. 4. Add the eggs, cream, remaining truffle, and Parmesan to a bowl.
5. 5. Whisk the ingredients vigorously together.
6. 6. Season the mixture with salt, pepper, and grated nutmeg.
7. 7. Wash the chicory under running water.
8. 8. Remove the hard base from the chicory.
9. 9. Slice the chicory into thin strips.
10. 10. Take only one quarter of the ingredients for the first omelette.
11. 11. Heat a skillet over medium-high heat.
12. 12. Add the butter and oil to the hot skillet.
13. 13. Let the butter foam until it combines with the oil.
14. 14. Add the chicory to the skillet.
15. 15. Sauté the chicory for two to three minutes.
16. 16. Pour the egg mixture evenly over the chicory.
17. 17. Take a spatula.
18. 18. Push the egg mixture from the edges to the center as it sets.
19. 19. Stop stirring as soon as the egg begins to set.
20. 20. Let the omelette cook through completely.
21. 21. Ensure the omelette remains juicy.
22. 22. The surface should look shiny and slightly moist.
23. 23. Remove the finished omelette from the skillet.
24. 24. Repeat the process with the remaining three portions.
25. 25. Carefully invert the first omelette onto a plate.
26. 26. Garnish the omelette with the reserved truffle slices.
27. 27. Serve the omelette immediately.

Nutrition per serving

• kcal: 440
• Protein: 21 g · Fett/Fat: 38 g · Carbs: 4 g