Real French truffle omelette in under 5 minutes… yes, it’s actually this good.
Prep the eggs
Crack the eggs into a bowl. Finely grate or shave a little black truffle into the eggs. Add a pinch of sea salt. Whisk lightly, cover, and let it sit in the fridge for at least 2–3 hours (or overnight). This infuses the eggs with that deep earthy truffle aroma.
Cook the omelette
Bring the eggs to room temperature. Heat a non-stick pan over medium-low heat. Add the butter and let it melt until foamy.
Pour in the eggs. Gently stir and swirl the pan so the eggs cook evenly while staying soft and creamy. When the edges just start to set but the top is still silky, add a few extra shavings of fresh truffle in the center.
Finish it
Fold the omelette gently (French-style – keep it slightly runny inside). Slide onto a plate and enjoy!