Preparation time: 10 minutes + 1 hour minutes of rest

Cooking time: 5 to 10 minutes

Ingredients for 6 people

4 eggs

10 grams of black truffles

3 tbsp. to s. olive oil with truffle juice

1 C. to c. full liquid cream

Fleur de sel with black truffle

Black truffle juice from the jar

Freshly ground white pepper


Roughly chop the truffle.

Break the eggs into a bowl and beat them.  

Add the liquid cream and the black truffle.

Leave to infuse for 1 hour in the refrigerator.

After the standing time, salt and pepper and add the black truffle juice. Beat with a fork.

In a frying pan, heat the truffle oil over high heat.

Pour the beaten eggs into a pan and cook to your liking.

Place the black truffle omelet on a serving platter and cut it into cubes. If these are too thin, do not hesitate to layer them.

To finish, sprinkle with fleur de sel with black truffle.

Serve warm.

Tapas-style black truffle omelet