This delicious omelet recipe is courtesy of Garland Gourmet Mushrooms and Truffles Inc.
- Servings: 5
- Yield: Serves 4 or 5
Source: The Martha Stewart Show, February Winter 2007
- 4 tablespoons unsalted butter
- 1 truffle (1 ounce), coarsely chopped
- 1 tablespoon sour cream
- 1 tablespoon port or Madeira
- 8 to 10 large eggs
- Sliced baguette or croissants, for serving
Melt 1 tablespoon butter in a small saucepan over low heat. Add truffle, sour cream, and liquor, stir to combine; set aside and keep warm.
Heat remaining 3 tablespoons butter in large skillet over low heat. In a medium bowl, whisk together eggs.
When the skillet is well heated, pour in eggs. Tip skillet to incorporate some runny parts with more cooked parts until there are some curds swimming in the eggs.
Continue cooking, making sure eggs cover the entire surface of the skillet, using a spatula to push together any holes that may have formed.
Pour truffle mixture over the center of the omelet. Run spatula along right side of omelet to loosen eggs from skillet. Place spatula under right side of eggs, making sure that the spatula is well underneath the eggs to offer maximum support, and lift right side over the filling in one fluid motion. Folded omelet should look like a half moon.
Lightly press down on omelet with the spatula to seal omelet together. Do not press hard; you do not want to flatten the curds.
Lift up skillet with one hand, and hold a plate with your other hand. Tilt skillet, and let the curved edge of the omelet slide onto the plate. Cut into wedges and serve immediately with baguette or croissants.