Ingredients per person:
3 eggs - 40 g truffles - a little olive oil or butter -
a non-sticking frying pan - salt - pepper
Prepare the omelette by beating the eggs (not too much).
Mix the eggs with half of the grated truffles. Season with salt and pepper.
Let the tastes mix for half an hour.
Cook the omelette in a non-sticking pan
with a little oil or butter. The fire must be high.
Shake the pan over the heat so that the omelette does not stick.
When it's time to roll the omelette,
sprinkle the rest of the truffle over the entire surface.
Roll the omelette. Serve and eat!
A curly lettuce delicately flavoured with garlic
goes almost imperatively with this omelette.
A word from the chef
This omelette is rolled and rather drooling.
If you make the omelette with the preparation of the Truffières de
Rabasse, comply with the instructions for use