How to Make Truffle Omelet with Quail Eggs

Although omelet may be regarded as one of the simplest dishes to make, there are a few hints for making a good one: it is cooked on low heat, and stirred carefully. The main thing is not to overdo it.

Truffle omelets are a gourmet’s dish. Truffles with their wonderful flavor set off eggs’ soft taste to a nicety. These omelets are characteristic of French and Italian cuisines. In Italy, omelets called frittata.

In France truffle omelets are generally made on a water bath and when they are ready they add a couple of spoonfuls of thick cream.

Ingredients for Truffle Omelet with Quail Eggs

3 portions

• Quail eggs: 18 pcs.
• Black truffles: 40 g.
• Olive oil or butter 25 oz.
• Salt and pepper.

Recipe for Truffle Omelet with Quail Eggs

1. If the truffles are whole and fresh, clean them and wash in running water. Cut them into small pieces. We bought them already in pieces in olive oil.
2. Break eggs into a dish, mix them with a fork, whipping them up a little.
3. Add truffle pieces, salt, pepper.
4. Melt some butter that won’t get darker on a frying pan and pour in the egg mixture.
5. Stir it slightly in a minute.
6. Fry on low heat for 2-3 minutes. Serve hot.