Ingredients for 4 people:
2 teaspoon butter
2 tablespoons grated Parmigiano cheese
Tartuflanghe's Black Summer Truffle (whole) 20g
salt and pepper
Preparation: In a small bowl, gently whisk the eggs. Add the Parmesan cheese, salt and pepper, the truffle in slices and the truffle juice of the jar. In a medium saute pan, heat the butter over medium heat.Pour the egg mix into the hot saute pan. Once the eggs are almost fully cooked, fold the omelette in half and cook 2 minutes longer until eggs are set. Serve immediately.