Rolled Truffle & Mushroom Omelette

Method

chefjasonmckinney.com/recipes/french-rolled-omelette-with-wild-mushrooms-black-truffle

1. 1

   Step 1. Cut the mushrooms into bite-size pieces. Finely slice the chives.

2. 2

   Step 2. In a non-stick pan over medium-high heat, heat the olive oil. Add the wild mushrooms, garlic, and thyme and sauté until lightly caramelized. Season with truffle salt or flaky sea salt.

3. 3

   Step 3. Finish the mushrooms with truffle carpaccio, then set aside and clean the pan. Crack three eggs into a bowl, add one half eggshell of water, and whisk with a fork.

4. 4

   Step 4. Heat the pan over medium heat and add half the butter. When the butter begins to sizzle, add the eggs and stir them with the spatula.

5. 5

   Step 5. Once set, add half the goat cheese, then roll the omelet over in the pan three times. Plate the omelet and top with half of the mushrooms and a sprinkle of chives.

6. 6

   Step 6. Repeat to make a second omelet. Give yourself a high five because you just made the perfect omelet and it’s delicious!