Chunky Truffle Omelette

A rustic, flavour-packed way to celebrate truffle season

When fresh truffle season rolls around, I love using it as often as I can. While family favourites like truffle pasta and toasties always make an appearance, I also enjoy creating something new with beautiful seasonal produce. This omelette is a simple, comforting dish that lets the flavour of fresh black winter truffle truly shine.

We’re lucky to source our eggs from a farm just down the road—if you have access to fresh, local eggs, they’re absolutely worth it. Their rich flavour pairs perfectly with the earthy aroma of fresh truffle. When cooking with premium ingredients like truffle, don’t settle for anything less than the best.

Ingredients (per omelette)

• 3 fresh eggs

• 10g fresh black winter truffle, chopped into small chunks

• A dash of milk

• 1 tsp olive oil

• A pinch of truffle salt

• Optional: drizzle of truffle oil or sprinkle of grated parmesan

• To serve: a slice of sourdough bread with butter

Instructions

1. Whisk the eggs
   In a bowl, beat the eggs with a dash of milk until well combined.

2. Add the truffle
   Chop the fresh truffle into chunky bits and stir into the egg mixture.

3. Cook the omelette
   Heat olive oil in a non-stick frying pan over medium heat. Pour in the egg and truffle mix.

4. Flip or fold
   Let the omelette cook until golden on the bottom, then flip or fold in half and cook for another 1–2 minutes. Add a pinch of truffle salt.

5. Garnish
   Remove from the pan and finish with a light drizzle of truffle oil or a touch of grated parmesan—optional, but heavenly.

6. Serve & savour
   Plate it up with a warm slice of buttered sourdough.

A simple yet luxurious way to start (or end) your day.