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Savory Herb Omelette with Truffle Oil and Sautéed Wild Mushrooms
Savory Herb Omelette with Truffle Oil and Sautéed Wild Mushrooms

Savory Herb Omelette with Truffle Oil and Sautéed Wild Mushrooms
A luxurious omelette infused with truffle oil and filled with a medley of wild mushrooms.
Savory Herb Omelette with Truffle Oil and Sautéed Wild Mushrooms
Ingredients:
1
Servings
  • 3
    item
     egg
  • 1
    tbsp
     truffle oil
  • 150
    g
     wild mushrooms
  • 1
    tbsp
     olive oil
  • 1
    item
     shallot
  • 2
    clove
     garlic
  • 10
    g
     parsley
  • 5
    g
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 30 minutes
Savory Herb Omelette with Truffle Oil and Sautéed Wild Mushrooms
Instructions:
  1. Heat olive oil in a pan over medium heat.
  2. Add chopped shallot and minced garlic, sauté until translucent.
  3. Add wild mushrooms, cook until golden brown and tender.
  4. In a bowl, beat eggs with salt, pepper, chopped parsley, and thyme.
  5. Heat a non-stick pan over medium heat and add truffle oil.
  6. Pour egg mixture into the pan, cook until edges start to set.
  7. Add sautéed mushrooms to one side of the omelette.
  8. Fold the omelette over the filling and cook for another minute.
  9. Slide onto a plate and serve immediately.
Nutrition Per Serving 400 g Per 100g
Energy 900 kcal 225 kcal
Protein 24 g 6.0 g
Fibre 3 g 0.8 g
Salt 2 g 0.5 g
Sugar 3 g 0.8 g
Carbohydrates 10 g 2.5 g
Fat 78 g 19.5 g
  • 3
    item
     egg
  • 1
    tbsp
     truffle oil
  • 150
    g
     wild mushrooms
  • 1
    tbsp
     olive oil
  • 1
    item
     shallot
  • 2
    clove
     garlic
  • 10
    g
     parsley
  • 5
    g
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Heat olive oil in a pan over medium heat.

Add chopped shallot and minced garlic, sauté until translucent.

Add wild mushrooms, cook until golden brown and tender.

In a bowl, beat eggs with salt, pepper, chopped parsley, and thyme.

Heat a non-stick pan over medium heat and add truffle oil.

Pour egg mixture into the pan, cook until edges start to set.

Add sautéed mushrooms to one side of the omelette.

Fold the omelette over the filling and cook for another minute.

Slide onto a plate and serve immediately.

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