Active Time

　　15 min

　　Total Time

　　1 1/4 hr

　　If you use canned truffles and plan to serve these omelets with the mesclun salad with truffle vinaigrette , be sure to save any juice for the dressing.

　　

Ingredients

Makes 4 servings

　　1 3/4 ounces (50 g) fresh or canned black truffles, preferably Pébeyre*

　　8 large eggs

　　1/2 teaspoon fine sea salt

　　1/4 teaspoon black pepper

　　2 tablespoons unsalted butter

　　Accompaniments: mesclun salad with truffle vinaigrette country bread

　　

Special Equipment

a Japanese Benriner or other adjustable-blade slicer

　　

Step 1

Cut truffles into slices slightly less than 1/8 inch thick with slicer.

　　

Step 2

Whisk eggs in a bowl until foamy, then add truffles and gently stir until combined. Cover tightly with plastic wrap and chill 1 hour to allow eggs to absorb truffle flavor. Add salt and pepper.

　　

Step 3

Put oven rack in middle position and preheat oven to 200°F.

　　

Step 4

Heat 1/2 tablespoon butter in an 8-inch nonstick skillet over moderately low heat until foam subsides.

　　

Step 5

Stir egg mixture gently, then pour 1/2 cup egg mixture into skillet and cook, lifting up cooked egg around edge occasionally with a heatproof plastic spatula to let raw egg flow underneath, until omelet is set but top is still slightly moist, about 2 minutes. Fold omelet in half using spatula, then transfer to an ovenproof plate. Cover omelet loosely with foil, then transfer plate to oven to keep warm.

　　

Step 6

Make 3 more omelets in same manner, transferring to plate in oven as cooked.

　　

Step 7

*Available at AQUIPROfoods (571-278-4766; fresh truffles available December to March).