truffled omelet with mushrooms

October 29th, 2010

truffled omelet with mushrooms and green salad

This recipe is another simple way to incorporate truffles into your cooking repertoire.   The omelet can be made for breakfast, dinner, or something in-between.  If you do not have truffles (fresh or canned), do not worry you can make this omelet with truffled butter and/or truffled salt.

Hen of the Woods mushrooms are my favorite mushrooms to use; however, I have listed some alternatives that are equally as nice.  It  is critical that you use fresh eggs.  You can tell an egg is fresh if the yolk is firm and bright yellow and the white of the egg stays together.  If the egg is old it will lose density and spread out thinly.

Serve the omelet with small, roasted potatoes (my favorites are ozette, Russian banana fingerling or red French fingerling) and/or a simple mixed green salad.  Squeeze some fresh oranges and you have breakfast or brunch.  Conversely, serve with red wine (or milk as the case may be as with my children) and the omelet is lunch or dinner.  If you want a snack, you can scramble the eggs instead of making an omelet and serve it on toasted bread for a tartine.  Versatile.  Simple.

Je vous souhaite un bon appétit !


Read the rest of this entry »