River Cottage Australia



An easy yet delicious meal for any time of the day.


  • 4 large fresh eggs

  • 1 Tbs. thickened cream

  • 15g truffles, fresh or drained

  • 20g butter

  • Salt & pepper


  • 1.

    Crack eggs into medium sized mixing bowl taking care not to get any shells add in the cream. Add some seasoning then whisk together until light and fluffy

  • 2.

    Slice your truffles as finely as possible taking care to keep their shape.

  • 3.

    Next heat your non stick pan slowly then add your butter, melt it down and make sure its hot. Then tip the egg mixture into it, watching carefully it as it sets and be sure to move it around on the edges with a flexible spatula if need be.

  • 4.

    When the top of the omelette is almost set, arrange your sliced truffles on top then fold it in half.

  • To serve:

  • 1.

    Garnish with any left over truffles and serve with a green salad and some crispy warm bread. Serve immediately! Enjoy!

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 262kj
  • Fat Total 20g
  • Saturated Fat 10g
  • Protein 13g
  • Carbohydrate 6g
  • Sugar 0g
  • Sodium 290mg

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.

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Recipe, styling and photography by Julio Castellano.

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