Whisk the eggs in a large bowl until combined, add the egg cream and season with salt.
Melt the butter in a large non-stick frying pan, pour in half the egg mixture and cook over a medium heat until the outside edges start to set. Then gently lift the edge using a spatula and allow any uncooked egg to run underneath.
Cover and cook for 5 minutes or until the omelette is cooked.
Turn the omelette out onto a plate and finish with chives and shaved truffle.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Powered by Edamam
Trending This Week