Truffle omelette

Light and with a particular taste, truffle omelette is excellent accompanied by seasonal vegetables. The minced summer truffle preserved in oil Bernardini Tartufi and pecorino romano, give this dish a unique taste.

INGREDIENTS:

• Salt q.b.
• 2 eggs
• Pepper q.b.
• Cooking cream q.b.
• 1 spoon of minced summer truffle preserved in oil Bernardini Tartufi
• 2 spoons of pecorino romano
• Extra Virgin olive oil q.b.

PREPARATION:

1. To make this innovative truffle omelette, pour 2 eggs into a bowl and season with a pinch of salt.
   Enrich with a pepper’s dusting.
2. Add a spoon of cooking cream and minced summer truffle preserved in oil Bernardini Tartufi.
   Then, join to the dough 2 spoons of pecorino romano.
3. Beat all the ingredients with the cooking whip and set aside. Grease a pan with extra virgin olive oil.
   Pour  the mixture of egg and truffle and distribute it all over the surface.
4. Cover with the lid and cook for a few minutes, until the mixture has turned a golden color.
   Our truffle omelette is ready!