Omelette with black truffles from the QuercyTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:163.9 kcal
Proteins:12.4 g
Fats:12.4 g
Carbohydrate:0.8 g
Fibers:0 g
Sugar:0.7 g
Cholesterol:392.8 mg
Sodium:133.3 mg
Calcium:49.8 mg
Energy:148 kcal
Proteins:11.2 g
Fats:11.2 g
Carbohydrate:0.7 g
Fibers:0 g
Sugar:0.6 g
Cholesterol:354.7 mg
Sodium:120.4 mg
Calcium:45 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
6
eggs
1
good quality truffle around
1
ml
port glass of madeira or port
5
ml
chopped parsley
30
ml
duck or goose fat
ground salt and pepper
METHOD
- Cut the truffle into thin slices and sauté in a frying pan with a spoonful of hot fat. Leave to cook for3 minutes.
- Add the glass of Madeira/Port and the chopped parsley.Continue to cook gently for 2 minutes. Add salt and pepper, remove from the heat and keep warm.
- Beat the eggs in a bowl. Heat a spoonful of fat in another frying pan. Pour in the eggs. As soon as they begin to take, push the cooked edges back to the centre with a wooden fork.
- When the omelette is ready, add the truffles, saving the sauce .
- Place the omelette on a warm serving dish and pour on the gently re-heated sauce. Serve immediately.
CHEF'S NOTES
Recipe from the truffle market at Lalbenque (Lot)
