Filled with butter sautéed shiitakes and aged Parmigiano Reggiano, this omelette is a perfect Valentine’s Day brunch idea for your special someone. I was pleasantly surprised at the level of white truffle flavour in the PC Black Label Truffle Infused Oil. I’ve bought other varieties and even a preserved portion of a ‘once fresh’ truffle in the past and none came as close to an authentic flavour as the PC oil does, and the PC version is also more affordable.
The whole time I was making this omelette (actually I made two, one for Hubs and one for me… out of a package of PC Organics Shiitake Mushrooms, you’ll have enough for two), I felt like Julia Child was peeking over my shoulder. This is intended to be a French Omelette, and there is a difference. The omelette is in thirds (not just folded in half), should be pale, creamy and well, perfect. My first omelette browned a bit, which is a big no-no, but the second one turned out pretty well… but still not perfect enough to be my main photo (above, that’s a good ol’ stock photo from PC). While my omelettes weren’t quite picture perfect (see below), they tasted awesome. The mild shiitakes and the truffle-infused oil along with the bite of the aged parmesan was a great combination. The recipe calls for chives, but I was out and subbed chopped green onion with no problem at all.
Truffle Oil Omelette – President’s Choice – Serves 1
- 2 tsp (10 mL) PC BLACK LABEL NORMANDY STYLE CULTURED UNSALTED BUTTER
- 1 cup (250 mL) shiitake mushroom caps, sliced (about 70 g whole mushrooms)
- 2 PC Organics Free Run Brown Eggs
- 2 tsp (10 mL) chopped fresh chives
- Pinch each salt and freshly ground black pepper
- 2 tsp (10 mL) PC BLACK LABEL TRUFFLE INFUSED OIL
- 1 tbsp (15 mL) finely grated PC BLACK LABEL 36 MONTH OLD PARMIGIANO REGGIANO
- In nonstick frying pan, melt butter over medium heat; cook mushrooms for 5 minutes or until softened. Set aside.
- In small bowl and using fork, lightly beat eggs until yolks and whites are combined. Stir in chives, salt and pepper. In 8 to 10-inch (20 to 25 cm) nonstick frying pan, heat oil over medium heat; add egg mixture and stir with a spatula to evenly distribute egg. Uncooked egg will seep into gaps to evenly cook the eggs; once set, stop stirring. The whole process should take 30 seconds. Eggs should look moist; if eggs are brown, they have been cooked too long. Remove pan from heat.
- Add mushrooms and cheese in a line down middle third of egg. Use spatula to fold one-third of omelette over the filling. Tilt frying pan at an angle with the folded side toward a plate. Fold other third of omelette over the filling and gently flip omelette onto plate.
Want to see Julia’s omelette tutorial? Here it is:
Disclosure: I was provided complimentary PC product to facilitate this post. Opinions are my own; honest and genuine.