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Savory Herb and Mushroom Omelette with Truffle Oil
Savory Herb and Mushroom Omelette with Truffle Oil

Savory Herb and Mushroom Omelette with Truffle Oil
A luxurious omelette infused with earthy mushrooms and a hint of truffle oil.
Savory Herb and Mushroom Omelette with Truffle Oil
Ingredients:
1
Servings
  • 3
    item
     egg
  • 100
    g
     mushroom
  • 1
    item
     shallot
  • 1
    tsp
     truffle oil
  • 20
    g
     parmesan cheese
  • 10
    g
     fresh parsley
  • 1
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 20 minutes
Savory Herb and Mushroom Omelette with Truffle Oil
Instructions:
  1. Slice the mushrooms and finely chop the shallot.
  2. Heat olive oil in a non-stick pan over medium heat.
  3. Sauté the shallot until translucent, then add mushrooms and cook until golden brown.
  4. In a bowl, beat the eggs with salt and pepper.
  5. Pour the eggs into the pan with the mushrooms, swirling to cover the base.
  6. Sprinkle parmesan cheese and parsley over the omelette.
  7. Cook until the eggs are set but still slightly runny on top.
  8. Drizzle with truffle oil before folding the omelette in half.
  9. Serve immediately.
Nutrition Per Serving 300 g Per 100g
Energy 350 kcal 117 kcal
Protein 24 g 8.0 g
Fibre 2 g 0.7 g
Salt 1 g 0.3 g
Sugar 2 g 0.7 g
Carbohydrates 6 g 2.0 g
Fat 28 g 9.3 g
  • 3
    item
     egg
  • 100
    g
     mushroom
  • 1
    item
     shallot
  • 1
    tsp
     truffle oil
  • 20
    g
     parmesan cheese
  • 10
    g
     fresh parsley
  • 1
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Slice the mushrooms and finely chop the shallot.

Heat olive oil in a non-stick pan over medium heat.

Sauté the shallot until translucent, then add mushrooms and cook until golden brown.

In a bowl, beat the eggs with salt and pepper.

Pour the eggs into the pan with the mushrooms, swirling to cover the base.

Sprinkle parmesan cheese and parsley over the omelette.

Cook until the eggs are set but still slightly runny on top.

Drizzle with truffle oil before folding the omelette in half.

Serve immediately.

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